In a large mixing bowl, combine cake mix and preparation ingredients according to package directions. Bake according to package directions in a 9"x13" baking dish.

In a separate medium mixing bowl, combine the caramel topping and sweetened condensed milk.

Poke holes in the cake with the back of a wooden spoon or a fork while it is still warm. Allow the caramel mixture to soak into the cake slowly.

Allow the cake to cool completely before serving.

When the cake has cooled, combine it with the whipped topping in a large mixing bowl. Half of the chopped Butterfingers should be folded in. Spread over the cooled cake.

Finish with the remaining Butterfingers and a drizzle of chocolate syrup.