It is to die for:
1 dark sour cream chocolate cake mix
1 jar of caramel ice cream topping
4 Butterfinger candy bars crushed
1 container cool whip
Prepare cake mix as directed on box; bake in a 9 x 13 inch pan.
After cake has been baked, poke holes in top and drizzle caramel topping over cake.
When cooled-
Spread cool whip over that, then sprinkle crushed Butterfingers over all.
Keep cool in refrigerator until time to serve.