1 recipe chocolate cake (I use the Eggless Chocolate Cake) or mix
1 can (14 ounces) Sweetened Condensed Milk
3 (2.1 ounces each) BUTTERFINGERs Candy Bar chopped, divided
1 jar (12.25 ounces) caramel ice cream topping
1 pint whipping cream, whipped

Prepare cake according to recipe or mix directions, and bake in 9x13 pan according to directions. Cool completely.

Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.

Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.