1 box chocolate cake mix
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) jar caramel ice cream topping
8 oz. Cool Whip
2 crushed Butterfinger bars
1 c. pecans, chopped

Mix and bake cake according to package direction. While cake is baking, mix sweetened condensed milk and caramel ice cream topping. While cake is hot, make holes in cake with a large fork, then pour mixture over the cake. Let cool. Top with Cool Whip. Sprinkle over that the crushed Butterfinger bars and pecans.