1 pkg. chocolate cake mix (I used Devil's Food)
3 Butterfinger bars
1 can sweetened condensed milk
container of chocolate syrup for drizzling
container of caramel ice cream syrup for drizzling
1 large container of Cool Whip
Prepare chocolate cake mix according to directions on the box. Pour into 13x9 pan and bake according to directions on box. While cake is still warm, poke holes in cake and pour one can of sweetened condensed milk over the top of cake, making sure the condensed milk sinks into some of the holes in the cake. Next, drizzle a little chocolate syrup and a little caramel syrup over the cake while still warm. Crush one Butterfinger bar and sprinkle over cake. (To make candybars easier to crush, store them in the freezer.) Allow cake to cool. Once cake has cooled, spread Cool Whip over the top of the cake. Drizzle chocolate syrup and caramel syrup over the top of the cake. Break up the remaining Butterfinger bars and sprinkle over the top of the cake. Drizzle a little more chocolate and caramel syrup over the top of the crushed candybars. Refrigerate until serving. Best served cold.