1 pkg. Duncan Hines Devil's food cake mix
1 (8 oz.) jar caramel ice cream topping
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 to 6 Butterfinger candy bars full size, crushed
1 (12 oz.) tub Cool Whip

Prepare and bake cake according to package directions for 13x9-inch cake pan. Let cool, then pierce cake several times with handle of a wooden spoon.

Mix caramel topping and sweetened condensed milk in a bowl. Pour over cake. Sprinkle with half the candy bar crumbs. Spread Cool Whip topping over cake and sprinkle with remaining crumbs.

Drizzle caramel and chocolate syrup over the top, if desired. Chill until serving time.

Submitted by: Mandy Harrell