Power Cooking

• 1 box yellow cake mix
• 1 can sweetened concensed milk, not evaporated
• 1 jar caramel ice cream topping

• 2 Butterfinger candy bars, chilled and finely crumbled
• 8 oz. carton of Cool Whip

Bake cake by box directions. While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Sprinkle one candy bar over the topping. Spread Cool Whip over the top, then sprinkle the other candy bar on tip. Chill. Tip: Best when made one day in advance.