If you love Butterfingers, you will LOVE this cake :)

BUTTERFINGER CAKE

1 yellow cake mix

1 can sweetened condensed milk

1 (16-ounce) container caramel sauce, divided

5 Butterfingers, chopped                                         

1 (1-ounce) container Cool Whip

Bake the cake according directions in a 9x13x2 dish.  Let it cool about 15 minutes.  Combine condensed milk and all but ½ cup caramel sauce.  Poke holes in the cake with the handle of a wooden spoon and spread condensed milk mixture over top of the cake.  Sprinkle ½ of the crushed Butterfinger bars.  Spread Cool Whip over that and sprinkle the remaining candy and drizzle with the rest of the caramel sauce.