Butterfinger Cake

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• 1 box chocolate cake mix plus ingredients to prepare according to package directions
• 1 (14 ounce) sweetened condensed milk
• 1 jar caramel sauce
• 1 (8 ounce) container Cool Whip
• 3 full size Butterfinger bars, crushed

1. Prepare cake mix and bake according to the instructions on the box using a 9x13 inch pan.
2. When cake is done, take it out. Leave the oven on.
3. While cake is still hot, poke holes in it (a wooden skewer works great). Pour sweetened condensed milk evenly over the hot cake. Let sit until most of the milk sinks into the cake.
4. Heat caramel sauce in the microwave just until it is a good consistency for pouring. Pour evenly over cake.
5. Turn oven off and place the cake in the oven for about 5 minutes. 
6. Cool cake. Place in the refrigerator overnight.
7. When ready to serve, spread Cool Whip over the top and sprinkle with crushed Butterfingers.