As you can see, I like to try recipes off boxes. Very similar to my skor bar cake recipe. Very sweet and very rich.
1 pkg German Chocolate Cake Mix
1 1/4 c water
1/3 c oil
1 can (12 oz) sweetened condensed milk
1 jar (12.25 oz) caramel topping
1 container (8 oz) cool whip
4 (2.1 oz) Butterfingers candy bars, coarsely chopped
Bake cake in 13×9 pan as directed. Cool cake for 5 minutes. Using handle of wooden spoon, poke holes in cake (about 1/2 inch apart).
Meanwhile, in a small bowl, mix condensed milk and caramel topping. Reserve 1/2 cup and set aside. Pour remaining caramel mixture evenly over warm cake. Cool completely.
Place whipped topping in medium bowl. Fold in reserved caramel mixture. Spread evenly over cake. Sprinkle with chopped candy bars. Refrigerate until served. Store loosely covered in refrigerator.