Butterfinger Chocolate Cake - cooking recipe

Ingredients

1 box German Chocolate cake mix
1 can Eagle Brand condensed milk
1 11 oz. jar of Smuckers caramel topping
1 8 oz. ctn of cool whip
1 cup of crushed Butterfinger bars

Preparation

Bake cake as directed.
Allow to cool, then punch holes in cake using the handle of a wooden spoon.
Pour condensed milk over cake letting it seep into the holes.
Make sure the holes allow the milk to seep down through the cake.
Place in refrigerator to further cool; then spread the caramel topping over the top.
Cover with cool whip and add the Butterfinger sprinkles last.
Keep refrigerated until serving time.