Butterfinger Cake

Name: Butterfinger Cake
Total time: 165
Yield: 24
Ingredients: 1 (15.25 ounce) package devil's food cake mix; 0.66666668653488 cup water; 0.5 cup oil; 2 large eggs; 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) jar hot fudge dessert topping; 1 (12 ounce) jar caramel dessert topping; 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed; 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Recipe by RDANIEL511 from allrecipes.com

Dessert 3 Hr. 45 Mins.

Ingredients

24 servings

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1 (15.25 ounce) package devil's food cake mix
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0.66666668653488 cup water
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0.5 cup oil
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2 large eggs
•

1 (14 ounce) can sweetened condensed milk

•

1 (12 ounce) jar hot fudge dessert topping
•

1 (12 ounce) jar caramel dessert topping
•

1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
•

2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.
Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.