1 box (18.25 ounce size) German chocolate cake mix 1 jar (12 ounce size) caramel ice cream topping 1 tub (8 ounce size) whipped topping milk chocolate bar shavings
Prepare the cake mix as directed and bake in a greased 13X9 pan according to directions.
Remove cake from the oven and use a straw to make several holes in the cake. Pour the entire jar of caramel topping over the cake and spread evenly. Refrigerate the cake for about an hour or until completely cooled.
Spread cooled cake with whipped topping and garnish with chocolate shavings.