1 box German Chocolate cake mix
7 oz sweetened condensed milk
1 jar of caramel topping
8 oz cool whip
2 large bars of butterfingers or Heath bars or (12oz) bag of mini-bars

1 box German Chocolate cake mix 7 oz sweetened condensed milk 1 jar of caramel topping 8 oz cool whip 2 large bars of butterfingers or Heath bars or (12oz) bag of mini-bars

Prepare cake mix according to package instructions.
When cake is still slightly warm, poke holes in the top.
Pour milk and 1/2 of the caramel topping over the top and into the holes.
Let set for at least 1 hour. Cover cake with cool- whip and sprinkle with crushed candy on top.
Refrigerate. This cake gets better as it sets. I usually prepare mine a day ahead.