BUTTERFINGER CAKE

1 Box Devil's Food Cake Mix
1 Jar Caramel Ice Cream Topping
1 Can Sweetened Condensed Milk(Eagle Brand)
1 Medium Bowl Cool Whip
2 Butterfinger Bars, chopped

 Make cake as directed for a 9 x 12 pan.  About 5 minutes before cake is done, mix caramel and condensed milk in bowl. When cake is done, remove from oven and poke holes all over cake with a fork or handle of a wooden spoon. Slowly pour caramel and condensed milk mixture completely over the top of the cake. Best to pour this mixture in a measuring cup, that has been sprayed with cooking spary, to keep it from sticking. Then pour it all over the cake. Let cake cool. Then put the cool whip over top of it  and add the butterfingers over the cool whip. I put my butterfingers in a ziplock bag and break them up and then take a hammer or rolling pin and smash them into smaller pieces.