Butterfinger Cake

By Benita Martin

1 box of yellow cake Mix
1 can of Eagle Brand milk
1 jar of caramel topping
5 or 6 Butterfinger candy bars (crushed)
12-oz. container of Cool Whip

Mix and bake cake as directed on box.  Mix Eagle Brand milk and caramel topping in bowl.  Poke holes in cake while still warm and pour mixture over cake.  Put one-half of the candy bars on cake.  Let cake cool, then add Cool Whip and top with remaining half of candy bars.  Refrigerate at least one hour before serving.