1 box German Chocolate Cake Mix-cheap brand works best
· 5 Butterfinger candy bars
· 1 jar caramel ice cream topping
· 1 can sweetened condensed milk
· Cool Whip for topping (or real whipped cream-add 3 TB powdered sugar)
· Chocolate Syrup
INSTRUCTIONS
Bake the cake according to package directions and in a 13 x 9 inch
pan. When it's done, and while it's still hot, punch holes in the
cake and pour the sweetened condensed milk over the top making sure
some of it sinks in the holes.
Do the same with the caramel ice cream topping.
Sprinkle on some of the broken candy pieces.
When it's cool, spread the Cool Whip topping on the top, and then
sprinkle the rest of the broken bars. Then drizzle more caramel all
over and then drizzle chocolate syrup in a zigzag pattern
