Butterfinger Cake

1 Box Yellow Butter Flavored Cake Mix, plus ingredients to prepare
1 12.25 ounce Caramel Topping
1 Can (12 oz.) Sweetened, Condensed Milk
2 Butterfingers, crushed
Cool Whip Topping

Prepare the cake mix according to the instructions on the package, and bake in a 13" X 9" pan.  As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife.  Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon.  Pour the canned milk over the caramel topping, spread it over the cake with a spoon.  Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish.  Let the cake cool completely.  Top with Cool Whip, and garnish with the remainder of the candy bar.  Refrigerate for at least one hour before serving.