1 (18.25 ounce) box German chocolate cake mix
1 container Cool Whip
1 can sweetened condensed milk
1 bag Butterfinger candy bars, crushed
1 jar caramel ice cream topping
Bake cake in a 13 x 9-inch cake pan or 2 8 inch round cake pans as directed on box. While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes. Pour caramel sauce over cake and let cool.
Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake. Keep refrigerated.
*Side note-I used a little less than a full can of the condensed milk. It can get soupy otherwise*
Pardon how unpretty it turned out. I'm not on the Ace of Cakes level when it comes to decorating baked goods. Besides, in our house, it only matters how it tastes, and this one tasted pretty darn good.