Bake a German Chocolate cake in a sheet pan according to package directions.  As soon as the cake is done, use a knife or skewer to poke holes all over the cake.  Top the hot cake with 1 can Eagle Brand Sweetened Condensed Milk and 1 jar Caramel Ice Cream Topping.  Cool completely to allow the milk and caramel to soak into the cake.  Top with Cool Whip.  Sprinkle with crushed Butterfingers*.  Keep refrigerated.

*The Butterfingers are easy to crush if you refrigerate them and then put them in a Ziploc to crush them.  I usually use one king-sized bar.