Butterfinger Cake

Ingredients:

• 1 chocolate cake mix
• 1 jar caramel topping
• 1 can condensed milk
• 1 16 oz. tub whipped topping
• 4 Butterfinger candy bars

Directions:

Bake cake according to package directions. As soon as you remove the cake from the oven, use the handle of a wooden spoon to punch several holes in the top. Combine the caramel topping and condensed milk and pour half of it all over the top of the cake so that it sinks into the holes you have made. Return the other half of the caramel and condensed milk mixture to the caramel topping jar and refrigerate until the next time you make this cake or use it to top ice cream. Let the cake cool.

Place the Butterfinger candy bars into a zippered storage bag and crumble them with a rolling pin. Combine the Butterfinger crumbles with the whipped topping and frost the cake.

Refrigerate until ready to serve.