Butterfinger Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can Eagle Brand milk
1 jar camel ice cream topping
1 large Butterfinger Candy bar (frozen)
12 ounces whipped topping

Preparation

Cook cake mix by directions on box in a 9 x 13 inch pan.
Let cake cool slightly.
Using a fork, poke holes in cake all the way to bottom of pan.
Make holes over the whole cake.
Mix milk and caramel topping together.
Pour over cake and let soak thoroughly Let cake cool and frost with whipped topping.
Crumble Butterfinger while still in wrapper.
Sprinkle over top of frosted cake.