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1 chocolate cake mix

2 large Butterfinger bars, chopped

1 14-oz. can sweetened condensed milk

1 12-oz. jar caramel

1 8-oz. carton Cool Whip

Preheat oven to 350 degrees. Spray 9 x 13-inch pan with Pam. Prepare cake mix according to package. Add 1 chopped Butterfinger to batter and stir. Pour into pan and bake according to package. Take cake out of oven and let cool 5 minutes. Poke holes all over cake with handle of wooden spoon. Combine condensed milk and caramel and pour all over cake. Sprinkle with 1 chopped Butterfinger bar. Chill in refrigerator; cut into squares to serve and top with Cool Whip.