Butterfinger Cake - cooking recipe

Ingredients

1 German chocolate cake mix
1 can condensed milk
hot caramel topping (Smucker's)
1 (8 oz.) Cool Whip
2 Butterfinger candy bars

Preparation

Mix German chocolate cake mix according to directions.
(I use milk instead of water.)
Bake cake in 9 x 13-inch pan or Pyrex dish.
Pour condensed milk over warm cake.
Spread approximately 1/3 cup caramel topping over condensed milk.
Let cake cool completely, then frost with Cool Whip.
Sprinkle top with crushed Butterfingers.
Store in refrigerator.