This cake is equally delicious with crushed Heath Bars.
|1 (18 1/4-ounce) box||yellow cake mix|
|1 (14-ounce) can||sweetened condensed milk|
|1 (12-ounce) jar||caramel ice cream topping|
|8||(2-ounce) regular-size Butterfinger candy bars, crushed, divided|
|2 cups||whipped cream, whipped and sweetened|
Bake cake in a 9x13-inch pan according to directions on box. Mix condensed milk and caramel topping. While cake is still hot, poke holes in top, and pour caramel mixture over cake so that the liquid seeps through the holes. Sprinkle crumbs from 6 of the candy bars on top, and let cool. Cover with plastic wrap, and refrigerate until cold. Frost with whipped cream. Sprinkle remaining candy crumbs on top.