1 pkg German chocolate cake (Betty Crocker)
1 can condensed milk
1 can butterscotch topping
3 full size butterfingers
1 tub Cool Whip

Prepare cake mix according to package directions and bake. Remove from oven and allow to cool for 15-20 minutes.

Using a spatula handle or (something small and round) poke holes all through out the cake. You will want a lot of these! Pour the condensed milk and butterscotch topping all over the cake, making sure you get into the holes just made.

Put one of the butterfingers in a bag and crumble it. Sprinkle the crumbled Butterfinger and crumb evenly over the cake. Refrigerator for 1 hour. DO NOT freeze.

Frost the top of the cake with Cool Whip. Crush up the two remaining Butterfingers and sprinkle on top of the Cool Whip.

Serve and enjoy!

Submitted by: Traci