1 chocolate cake mix
1 jar Mrs. Richardson's butterscotch-caramel topping
1 (12 oz.) Cool Whip
1 to 3 Butterfinger candy bars

Bake cake as directed. Let cool. Poke holes half way down cake with wooden spoon handle. Pour caramel topping over cake. Spread evenly over cake. Refrigerate for about 1 hour. Spread Cool Whip over top. Top with crushed Butterfinger(s).