Butterfinger Chocolate Caramel Cake

Ingredients

• 1 (18 ounce) box devil's food cake mix
• 3 eggs
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 1 (10 ounce) jar caramel topping
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container Cool Whip
• 8 miniature butterfinger candy bars

Directions

1. 1

   Bake cake mix according to directions on box.

2. 2

   While still warm, poke several holes in the cake with the end of a wooden spoon.

3. 3

   Pour whole can of sweetened condensed milk first and then caramel topping over cake.

4. 4

   Let both soak in and completely cool.

5. 5

   Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.

6. 6

   Crumble 4 remaining mini butterfingers on top of cake.