German Chocolate Butterfinger Cake

• 1 box German Chocolate Cake Mix (baked according to package directions)
• 5 butter finger candy bars
• 1 jar caramel ice cream topping
• 1 can sweetened condensed milk
• Cool Whip for topping

Bake the cake according to package directions and in a 13 x 9 inch pan. Mix condensed milk and topping in a small bowl. When the cake is done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk and topping mix over the top making sure some of it sinks in the holes. Let it cool completely. (I usually put it in the fridge, so the caramel mixture kind of gels to the cake.) Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers.When the cake is cool, spread the Cool Whip topping on the top, and then sprinkle the candy crumbs on top of the cool whip. Keep cake cool before serving.