Butterfinger Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can Eagle Brand milk
1 jar caramel ice cream topping
1 large container Cool Whip
4 large Butterfinger candy bars

Preparation

Bake cake according to cake box directions. Use oblong pan. Punch holes in cake while still warm. Mix Eagle Brand milk with caramel topping. Pour over cake. Spread Cool Whip on top of this. Crush Butterfinger bars (very fine) and sprinkle over top of cake. Keep refrigerated. This cake can be made ahead of time and it can also be frozen.
Prep time: 45 minutes. Servings: 12 to 20 squares.