- 1 box German chocolate cake mix
- 14 ounce can sweetened condensed milk
- 12 ounces caramel ice cream topping, divided
- 3 Butterfinger candy bars (2.1-ounce), crushed, divided
- 1 tub Cool Whip (8-ounce), thawed
Bake cake according to box directions for 9″ by 13″ pan. Cool on wire rack for 5 minutes. Use handle of wooden spoon to poke holes all over the take. The holes should be about 3/4 the depth of the cake. In a saucepan over low heat, combine sweetened condensed milk and caramel topping (reserve some for garnish), stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes. Sprinkle with crushed candy bars (reserve some for garnish). Let cake cool completely, and then top with Cool Whip. Decorate the top of the cake with remaining crushed candy bar and swirls of caramel topping. Refrigerate and serve right from pan.
