Butterfinger Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix
1 can Eagle Brand milk
1 jar caramel ice cream topping
2 large Butterfinger candy bars
1 (16 oz.) tub Cool Whip

Preparation

Bake cake as directed. When done, poke holes in cake with a toothpick. Pour Eagle Brand milk over cake. Then caramel topping over milk. Crush Butterfinger bars and sprinkle on top. After cake has cooled, spread Cool Whip on top. Take remaining candy bar and sprinkle on top for garnish.