1 (18.25 ounce) box German chocolate cake mix 1 squirt jar caramel sauce 1 can sweetened condensed milk 1 large container Cool Whip 2 or 3 miniature Butterfinger candy bars, crushed
Prepare and bake cake according to package directions. Punch holes in hot cake with a wooden pick. Put sweetened condensed milk over cake. Drizzle caramel topping over cake and then refrigerate for at least a couple of hours.
Spread Cool Whip over cake and sprinkle crushed candy bars on top.
