Butterfinger Cake - cooking recipe

Ingredients

1 box Duncan Hines Swiss chocolate cake mix
6 to 8 large Butterfinger candy bars
1 large Cool Whip
1 large jar caramel ice cream topping
3 eggs
oil

Preparation

Mix cake mix according to directions and put in a 9 x 13-inch baking dish.
Bake.
After cake is done, punch holes in it and pour half of the caramel over it.
Let cake completely cool and then crumble 6 candy bars over it.
Next pour remaining caramel. Then top with the Cool Whip.
Crumble remaining candy bars over top.