Butterfinger Chocolate Cake
1 pkg chocolate cake mix
1 can (14 oz) Sweetened Condensed Milk
3 (2.1oz ea) Butterfinger candy bars, chopped
1 jar (12.25 oz) caramel ice cream topping
1 pint tub Cool Whip
Prepare cake according to package directions using a 13" x 9" pan. Cool
completely in pan on wire rack. Poke holes in cake about 1 inch apart &
1 inch deep using handle of wooden spoon. Pour sweetened condensed milk
over cake. Sprinkle with HALF of chopped Butterfinger. Pour caramel
topping over Butterfinger. Spread whipped cream over cake; sprinkle
with
remaining chopped Butterfinger. Store in refrigerator until ready to
serve. Refrigerate any uneaten cake.
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