| | Directions | | Bake cake as directed on the box. Let cake cool, but not completely. While the cake is slightly warm, poke holes on top of the cake with a butter knife. Pour entire bottle of caramel over cake, letting the caramel drip down into the cake. Let cake cool completely. Spread the Cool Whip over the cake. Crush Butterfingers and sprinkle over the Cool Whip. Refrigerate, until time to serve. |
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| Ingredients | | - |  | 1 box German chocolate cake mix |
| - | | 1 package Cool Whip (small) |
| - | | 1 bottle Smuckers caramel ice cream topping |
| - | | 10 snack-size Butterfingers |
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