Butterfinger Cake

Mom found this recipe on Pinterest, from a site called Plain Chicken. I made it for a Christmas party we are going to:

1 box yellow cake mix, plus ingredients to make the cake

1 can sweetened condensed milk
1 jar caramel ice cream sauce topping
1 (8oz) tub Cool-Whip
1 package of 8 Mini Butterfinger bars, crushed

We froze the butterfingers overnight and crushed them right in the plastic Ziploc bag with a rolling pan.

Bake cake according to direction on the package. I had to add 1/2 cup vegetable oil, 1 cup water, and 3 eggs to the cake mixture and bake at 350 degrees for 28-33 minutes.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork, straw, or toothpick. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle half the candy bars crumbs over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.