Butterfinger Chocolate Caramel Cake - cooking recipe

Ingredients

1 (18 ounce) box devil's food cake mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (10 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip
8 miniature butterfinger candy bars

Preparation

Bake cake mix according to directions on box.
While still warm, poke several holes in the cake with the end of a wooden spoon.
Pour whole can of sweetened condensed milk first and then caramel topping over cake.
Let both soak in and completely cool.
Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
Crumble 4 remaining mini butterfingers on top of cake.