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1 chocolate cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container Cool Whip
1 Butterfinger, crushed

Bake cake as directed. While cake is baking, mix sweetened condensed
milk and caramel ice cream topping. When cake comes out, poke holes
all in it. Pour mixture in the holes. Refrigerate (overnight is
best). Top with Cool Whip and crushed candy bar.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.