Butterfinger Cake - cooking recipe

Ingredients

1 box Duncan Hines Swiss chocolate cake mix
1 can Eagle Brand milk
1 jar butterscotch topping
1 large container Cool Whip
6 regular size Butterfinger candy bars

Preparation

Bake cake as directed.
While cake is hot, punch holes in cake (use wooden spoon handle).
Pour Eagle Brand over cake.
Pour topping over cake.
Grind candy bars; sprinkle 1/2 of candy over cake.
Cool.
Spread Cool Whip over cake.
Put remaining candy on top.
Refrigerate.