Holy Cow Cake - cooking recipe

Ingredients

1 box German chocolate cake mix
1 can Eagle Brand milk
1 jar caramel topping (10 or 12 oz. size)
12 oz. Cool Whip
4 large Butterfinger candy bars, crushed

Preparation

Make cake as directed and bake.
As soon as you take out of oven, poke holes all over it.
Pour the Eagle Brand milk over it. Let it cool completely.
You can even let it set overnight.
Add the caramel topping over the cake.
Put the Cool Whip over it. Crush up the candy bars and sprinkle over the top of the cake. Keep refrigerated.