Butterfinger Cake - cooking recipe

Ingredients

1 yellow cake mix
14 oz. can sweetened Eagle Brand milk
2 large Butterfinger bars, crushed
18 oz. jar caramel ice cream topping
16 oz. Cool Whip

Preparation

Bake cake as directed in 13 x 9 pan. Let cool. Poke holes in cake with wooden spoon handle. Mix topping and milk in bowl and cover cake. Pour 1/2 of crushed candy bars over cake. Top with Cool Whip, then with the rest of the candy bar.