Butterfinger Cake - cooking recipe

Ingredients

1 chocolate cake mix
1/2 bottle caramel icing topping
1 can Eagle Brand sweet milk
1 (8 oz.) Cool Whip
3 large Butterfingers, crumbled

Preparation

First, mix and bake cake as directed on bake.
Second, while cake is still warm, poke holes in cake and pour milk over top and caramel syrup.
Third, cool cake.
Put Cool Whip on top of cake and crumbled Butterfinger on top of Cool Whip.
Store in refrigerator.