Butterfinger Cake(Fly-Ash Cake) - cooking recipe

Ingredients

German chocolate cake mix
1 can Eagle Brand milk
1 jar caramel topping
1 large tub Cool Whip
3 large Butterfinger candy bars

Preparation

Mix cake as directed on box; bake.
While still hot, poke holes in cake with straw.
Pour Eagle Brand milk and caramel topping in the holes in the cake.
When cool, spread on Cool Whip and Butterfingers.
(I put the Butterfingers in my Salad Shooter to grind them up.)