Butterfinger Cake - cooking recipe

Ingredients

1 pkg. devil's food chocolate cake mix
1 jar caramel ice cream topping
1 small pkg. Jell-O instant pudding (chocolate)
1 carton chocolate Cool Whip
3 to 4 Butterfinger candy bars, crushed

Preparation

Bake cake according to package directions.
Bake in 13 x 9 x 2-inch pan.
Leave cake in pan.
Poke holes in warm cake with fork.
Spread caramel topping on cake while warm; let cool.
Make pudding according to package directions.
Put on cake.
Top pudding with 1/2 of crushed candy.
Top with Cool Whip.
Top with rest of candy.
Refrigerate.