Butterfinger Cake

1 box marble cake mix
1 (14 oz.) can sweetened condensed milk
1 jar prepared caramel topping
1 bag snack size Butterfinger candies
1 cup prepared chocolate syrup
Whipped Topping (recipe follows)

Pre-heat oven to 350ºF.

Bake cake as directed in a 9x13 pan. Let cool. Poke holes all over cake. In a medium-mixing bowl mix condensed milk and caramel topping. Pour over cake. Break Butterfinger candy and sprinkle half all over cake. Top with whipped topping and sprinkle with remaining candy. Drizzle with chocolate syrup.

Whipped Topping

1 cup heavy cream
¼ cup confectioners sugar

Whip cream until stiff peaks form. Mix in confectioners sugar.