- 1 package of Chocolate Cake Mix
- 2 butterfinger candy bars, finely chopped/crushed
- 1 14oz can of condensed milk
- 1 jar of caramel ice cream topping
- 1 container of cool whip
Preheat oven to 350 degrees.
Spray a 13×9 baking pan with nonstick baking spray and set aside.
Prepare cake mix as directed on back of box. Add 1 of the chopped butterfingers to the batter. Pour into greased pan and bake as directed on package.
Let cake cool for about 5 minutes. Use the handle of a wooden spoon to poke holes in the cake. Slowly pour condensed milk over the cake, make sure to get it in the holes of the cake. Next, slowly pour caramel topping over the cake. Top with the other chopped butterfinger bar.
Cover and chill in fridge. Once chilled top with cool whip and chopped butterfinger. Enjoy!
Adapted from recipezaar.