#2289 - Butterfinger Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 - 6oz. jar caramel ice cream topping (room temperature)
1 - 8oz. Cool Whip (thawed)
1 regular size Butterfinger candy bar (crushed)

Prepare and bake cake according to box directions. Cool slightly. In a bowl add condensed milk and caramel ice cream topping--stir with a whisk. Use the handle end of a wooden spoon to poke holes all over the top of the cake. Pour the caramel mixture evenly over the top of the cake and into the holes. Cool cake completely. Spread the Cool Whip all over the top of the cake. Sprinkle the crushed Butterfinger candy all over the Cool Whip. Refrigerate until cold.