Butterfinger Cake

Ingredients:
1 box of Fudge Marble Cake Mix
1 bag of fun sized Butterfinger candy bars
1 jar of Caramel ice cream topping
1 can of Sweetened condensed milk
1 container of Cool Whip; for topping
1 bottle of Chocolate syrup

Directions:
1) Bake the cake according to package directions in a 13 x 9 inch pan.
2)While it's cooking, crunch up the Butterfinger bars. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. There is no set amount of how many bars to use. I used the whole bag except for about 5. You may want to place them in the freezer so they do not melt.
3) When the cake is done, and while it's still hot, punch holes in it and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping.
4) Sprinkle on some of the broken candy pieces & set the cake in the refridgerater until cool.
5) When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle chocolate syrup all over in zig zags.

Note: You can use any kind of cake mix.