Butterfinger Caramel Chocolate Cake

By kayjayjohnson

Ingredients

• 1 box of Devil’s Food Cake Mix
• 1 (15oz) jar caramel ice cream topping
• 1 (14oz) can sweetened condensed milk
• 1 (8oz) tub of Cool Whip
• 8 fun size Butterfingers (or 2 king sized bars) crunched up

Details

Adapted from mrshappyhomemaker.com

Preparation

Step 1

Prepare the cake mix in a 9×13, according to the package directions.

As soon as the cake is finished baking, poke holes all over it with a fork.

Whisk together sweetened condensed milk & caramel ice cream topping. Pour it over the hot cake.

Chill for 2 hours in refrigerator.

When chilled, spread Cool Whip over the cake. Sprinkle candy bar pieces over top.