Holy Cow Cake - cooking recipe

Ingredients

1 box German chocolate cake mix
1 can Eagle Brand milk
2/3 bottle Smucker's caramel ice cream topping
1 (8 oz.) bowl Cool Whip
2 Butterfinger candy bars

Preparation

Grease and flour a 9 x 13 pan. Bake German chocolate cake as directed on box. When cake is done, while hot, poke holes in cake, using end of a wooden spoon handle. Pour 1 can of Eagle Brand milk in holes, then pour 2/3 bottle of caramel ice cream topping. Let cake cool completely and top with Cool Whip. Crust 2 candy bars and sprinkle over top of cake. Refrigerate.