1 package (18.25 ounce size) German chocolate cake mix, plus ingredients to prepare 1 jar caramel ice cream topping 1 can (14 ounce size) sweetened condensed milk 4 Butterfinger candy bars 1 package (8 ounce size) cream cheese, softened 8 ounces Cool Whip
Prepare cake as package directs. Bake in greased 9X13 pan at 350 degrees F for 30-35 minutes or until cake tests done.
Blend together caramel topping and sweetened condensed milk. As soon as cake is removed from the oven poke holes all over top of cake. Pour milk mixture all over cake. Crush 2 Butterfingers and sprinkle over cake. Chill cake.
Stir together cream cheese and Cool Whip until well blended. Spread over cake. Crush remaining candy bars and sprinkle over cake.