Butter Finger Toffee Cake
1 box yellow cake, mixed and baked according to package instruction
1 can sweetened condensed milk
1 jar ice cream caramel sauce
1 8oz whipped topping
2 regular sized Butter Finger candy bars, crushed
Bake cake, cool for 1 hour. Poke holes in cake with the end of a wooden spoon (the handle). I usually do 4 holes across and 5 deep, making it 20 holes total. Pour sweetened condensed milk into holes, going over several times filling them until milk is gone. Refrigerate cake for 30 minutes. Pour caramel sauce over cake, filling holes (you probably won't use ALL of it). Spread whipped topping onto cake. Top with butter finger crumbs. Refrigerate over night.