Butterfinger Cake

By Kathy Johnson

Ingredients

• 1 (18.25-ounce) package milk chocolate cake mix
• 2 (2.1-ounce) Butterfinger candy bars, finely chopped and divided
• 1 (14-ounce) can sweetened condensed milk
• 1 (12.25-ounce) jar caramel ice-cream topping
• 1 (8-ounce) container frozen nondairy whipped topping, thawed
• Garnish: chopped Butterfinger

Details

Servings 12

Preparation

Step 1

1.Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour.
2.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 remaining 1 chopped Butterfinger over caramel. Cover, and chill. Before serving, spread whipped topping evenly over cake. Garnish with chopped Butterfinger, if desired. Cut into squares to serve.