INGREDIENTS

  • 1 (18 1/4ounce)box German chocolate cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 (14ounce)can sweetened condensed milk
  • 1 (12 1/4ounce)jar caramel ice cream topping
  • 8 ounces Cool Whip
  • 2 1/8 ounces butterfinger candy bars, crushed

DIRECTIONS

  1. Fix cake per instructions on the box.
  2. Cool for 5 minutes.
  3. Punch several holes in the cake with theend of a wooden spoon.
  4. Combine condensed milk and carmel, reserve 1/2 cup, and drizzle over cake.
  5. Mix the reserved carmel/condensed milk mixture with the cool whip.And use as frosting.
  6. Top w/the crushed candy bar.