Kelly Nix's Holy Cow Cake - Holy Cow Cake

• 1 box German Chocolate cake mix
• 1 14 oz (392 grm). can Eagle Brand Milk (or any other sweetened condensed milk)
• 1 small jar caramel ice cream topping
• 1 small tub whipped topping
• 1 or 2 regular sized Butterfinger candy bars

1. Preheat oven to 350 degrees (175 C.), or whatever the cake mix directions call for.
2. Prepare cake mix per package directions and pour into a greased 9x13" baking pan.
3. Bake as directed.
4. After the cake is finished baking, poke holes all over the top of the cake with a toothpick.
5. Pour the condensed milk and the caramel topping over the top of the cake; let it soak in.
6. Spread cake with whipped topping.
7. Grate the Butterfinger(s)over the tip of the whipped topping.
8. (Note: Kelly uses a hand held cheese grater to grate the Butterfinger,)
9. Refrigerate until ready to eat.
10. Keep leftovers refrigerated, if there are any.

chocolate cake, milk, caramel ice cream topping, topping, regular sized butterfinger

Taken from online-cookbook.com/goto/cook/rpage/001588 (may not work)