Butterfinger Cake - cooking recipe

Ingredients

1 box Swiss chocolate cake mix
1 jar caramel ice cream topping
1 can Eagle Brand milk
1 (12 oz.) Cool Whip
4 Butterfinger candy bars

Preparation

Mix and cook cake mix by directions on box.
Let cool.
Punch holes in the cake.
Pour caramel and Eagle Brand milk over cake. Cover with Cool Whip.
Crumble Butterfingers over the Cool Whip.