Butterfinger Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 (8 oz.) jar caramel ice cream topping
1 (14 oz.) can sweetened condensed milk
2 large Butterfinger candy bars, crushed
16 oz. whipped topping

Preparation

Prepare and bake cake mix using package directions using a 9 x 13-inch pan. Pierce cake with a fork. Mix milk and caramel topping together. Pour over baked cake. Sprinkle with half of candy crumbs. Spread with whipped topping and then rest of candy.