Source of Recipe
List of Ingredients
1 pkg. chocolate cake mix
3 (2.1 oz.) Butterfinger candy bars, finely chopped & divided
1 (14 oz.) can sweetened condensed milk
1 (12.25 oz.) jar caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
Preheat oven to 350°. Spray a 13x9 inch baking pan with nonstick baking spray with flour. Prepare cake mix following package directions. Add 1 chopped Butterfinger to batter, stirring well. Pour into prepared pan, and bake as directed on package. Let cake cool for 5 minutes. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through cake. Pour condensed milk and caramel topping evenly over cake. Sprinkle 1 chopped Butterfinger over caramel. Cover and chill. Before serving, spread whipped topping evenly over cake. Garnish with additional chopped Butterfinger, if desired. Cut into squares to serve.