Butterfinger Cake

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• 1 box chocolate cake mix (Duncan Hines Dark Chocolate Fudge is a good one), plus eggs, water, and oil needed to prepare
• 1 (14 ounce) can sweetened condensed milk 
• 1 jar caramel sauce (the ice cream topping)
• 1 (8 ounce) container Cool Whip
• 3 full-sized Butterfinger bars, crushed

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