1 box devil’s food cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 lg container cool whip, thawed
1 butterfinger candy bar, crushed

prepare cake in a 9″x13″ cake pan according to pkg directions. immediately after removing cake from oven, poke holes all over the top of the cake with a fork. mix sweetened condensed milk & caramel ice cream topping together. pour over hot cake, spreading evenly over the entire cake. chill well. after the cake has chilled completely, spread cool whip over the top. sprinkle crushed butterfinger on top of the cool whip.