Caramel Chocolate Cake

By michelew7

Chocolate cake topped with Butterfinger candy

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Ingredients

1 package moist chocolate cake mix
17 ounces caramel ice cream topping
8 ounces Cool Whip
3 coarsely crushed Butterfinger candy bars

Details

Servings 18

Preparation

Step 1

Prepare and bake cake according to directions using a greased 9 x 13 pan. Cool 30 minutes. Using wooden spoon handle, poke 12 holes in warm cake. Pour warm ice cream topping over cake. Cool completely. Spread on Cool Whip, sprinkle with candy. Refrigerate at least 2 hours (freezes good).