Chocolate Butterfinger-Caramel Cake

1 package (18.25 ounces) chocolate cake mix
1 can (14 ounces) Sweetened Condensed Milk
3 (2.1 ounces each) Butterfinger Candy Bar, chopped, divided
1 jar (12.25 ounces) caramel ice cream topping
1 pint whipping cream, whipped

Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.

Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.

Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake. Makes 8 servings