1 box yellow cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
2 Butterfinger candy bars, chilled and finely crushed
8 oz. carton Cool Whip

Bake cake by box directions in a 9 x 13-inch pan. While cake is baking, mix milk and caramel topping until well blended. When cake is done and while it's still hot, poke holes in it with a fork or straw. Pour caramel and milk mixture over cake. Sprinkle on candy bar over the topping. Spread Cool Whip over the top and sprinkle the other candy bar on top. Chill.

Note: Best when made one day in advance.