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BUTTERFINGER CAKE 
1 box yellow cake mix
1 8 oz jar caramel ice cream topping
1 14 oz can sweetened condensed milk
4 to 6 butterfinger candy bars full size, crushed
12 oz whipped topping

Prepare and bake cake using directions for 13x9 cake pan. Pierce cake several times with handle of a wooden spoon. Mix caramel topping and condensed milk in a bowl. Pour over cake. Sprinkle with half the candy bar crumbs. Spread whipped topping over cake and sprinkle with remaining crumbs. I drizzle caramel and chocolate syrup over the top. Chill until serving time.
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