Butterfinger Cake - cooking recipe

Ingredients

1 box yellow or chocolate cake mix
1 c. evaporated milk
1 jar caramel or butterscotch ice cream topping
8 oz. Cool Whip
3 Butterfinger bars, crushed

Preparation

Bake cake mix.
While still hot, punch holes in cake and pour evaporated milk and ice cream topping, mixed together, over the cake.
Cool completely in refrigerator.
When cold, spread Cool Whip on
cake and sprinkle crushed Butterfinger bars over Cool Whip.
Store in refrigerator.