Butterfinger Cake - cooking recipe

Ingredients

1 box German chocolate cake mix
1 can Eagle Brand condensed milk
1 (12 oz) carton of Cool Whip
1 (8 oz) jar of caramel topping
1 lg Butterfinger candy bar, crumbled

Preparation

Mix and bake cake in a 9 x 13 inch baking dish according to directions on package.
When cake is warm out of the oven, use handle of wooden spoon and poke holes in cake.
Pour condensed milk and caramel topping over cake.
Sprinkle with candy bar then top with cool whip.
You may also crumble another candy bar on top of cool whip and drizzle a little of the caramel sauce over top to decorate.