1 Chocolate cake mix
7 oz. caramel sauce
1 pint whipping cream (whipped with 1/3 cup of sugar and 1 tsp vanilla) or cool whip
1 can sweetened condensed milk
3 Butterfinger or Heath bars (or any candy bar)
Prepare and bake cake according to box, using 13X9
inch pan. Cool for 30 minutes. Using the end of a
wooden spoon handle, poke holes throughout cake.
Pour condensed milk and caramel over cake.
Cool completely in fridge overnight. Before serving
spread whipped cream on top and then cover
with crushed candy bar.
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