Butterfinger Cake - cooking recipe

Ingredients

1 box chocolate or yellow cake mix
1 jar caramel ice cream topping
1 (8 oz.) bowl Cool Whip
1 (6 pack) Butterfinger candy bars

Preparation

Follow directions on box to cook cake.
Let cool.
Punch holes in cake with fork.
Pour caramel over cake.
Crush 2 candy bars and sprinkle over cake.
Spread whole bowl of Cool Whip on cake. Crush the other 4 candy bars and sprinkle over the Cool Whip.
Put in refrigerator until about an hour before you want to serve it. Set out so caramel and Cool Whip will warm slightly.