1 box chocolate cake mix
1 can Eagle Brand milk
1 jar caramel ice cream topping
1 8 oz cool whip
Prepare cake as directed on box.
Mix condensed milk and all but 1/4 cup of the caramel.
After baking cake, poke holes in the top and pour milk and caramel mix over the top.
Crust 1 1/2 butterfingers and sprinkle on top of cake.
Spread cool whip on top.
Crush remaining butterfingers and sprinkle on top
Drench with chocolate syrum and the rest of the caramel topping.