Butterfinger Cake - cooking recipe

Ingredients

1 box chocolate cake mix
1 jar caramel ice cream topping
1 (8 oz.) tub Cool Whip
2 Butterfinger candy bars, crushed

Preparation

Bake cake in a 9 x 13-inch pan.
After cooling slightly, poke holes in cake with the end of a knife.
Pour the caramel topping over the cake, spreading it to fill the holes and cover the cake. Allow the cake and topping to cool to room temperature, then spread the Cool Whip on top of the caramel topping.
Sprinkle Butterfinger crumbs on top of the Cool Whip.
Keep refrigerated.