Butterfinger Cake

Ingredients

• 1 triple chocolate chunk box of cake mix (or any chocolate cake mix)
• 4–5 Butterfingers (regular size), chopped
• 1 can condensed milk
• 1 jar or squeeze container of caramel
• 1 large container Cool Whip

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Bake cake according to directions on the box.

3. 3

   Poke holes all over cake with a fork after baking.

4. 4

   Pour condensed milk slowly over the holes.

5. 5

   Pour caramel over the holes.

6. 6

   Add chopped Butterfingers, reserving a handful for topping.

7. 7

   Spread Cool Whip over the Butterfingers.

8. 8

   Top with remaining Butterfingers.

9. 9

   Refrigerate and serve cold.

10. 10

    Keep covered with aluminum foil.