1 Yellow or White Cake Mix
1 small can solid pack pumpkin puree (about 1 1/2 C)
1 can Sweetened Condensed Milk
1 jar Mrs. Richardson's Butterscotch Caramel Sauce
1 container Cool Whip, Thawed
Hershey's Chocolate Syrup, optional
1 Butterfinger bar, crushed
Preheat oven to 350º. Mix dry cake mix with pumpkin until smooth; batter will be sticky. Spread into prepared 9x13 pan. Bake 25-30 minutes,or until inserted toothpick comes out clean. While still warm, poke holes all over tops of cake. (I use the handle of a wooden spoon.) Pour entire can of sweetened condensed milk and butterscotch caramel sauce over top; spread evenly. Let cool completely. Spread Cool Whip over cooled cake. Drizzle chocolate syrup over cake in one direction and lightly drag knife through in cross-direction (see picture) for lovely design. Sprinkle with crushed candy bar. Refrigerate until ready to serve. *Note* Don't worry about trying to "cut" the cake. Just scoop it out with serving spoon. Enjoy!