Ingredients

• 1 box Betty Crocker’s German Chocolate cake mix
• 2 reg. Sized Butterfinger candy bars, chopped
• 1 jar Mrs. Richardson’s caramel sauce
• 8-12 oz. Cool Whip

Directions:

Bake cake according to package directions in a 9x13 inch pan. While cake is still hot, poke holes in the cake with the handle of a wooden spoon. Pour all of the caramel sauce over cake. Sprinkle with candy bar pieces. Let cake cool and spread with Cool Whip. Refrigerate until ready to serve.