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1 (18.25 ounce) box German chocolate cake mix
1 squirt jar caramel sauce
1 can sweetened condensed milk
1 large container Cool Whip
2 or 3 miniature Butterfinger candy bars, crushed
Prepare and bake cake according to package directions. Punch holes in hot
cake with a wooden pick. Put sweetened condensed milk over cake. Drizzle caramel
topping over cake and then refrigerate for at least a couple of hours.
Spread Cool Whip over cake and sprinkle crushed candy bars on top.
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