Butterfinger Cake

• box German chocolate cake mix1 ounce
• eggs↗3

  or as called for by your cake mix

• oil1⁄3 cup

  or as called for by your cake mix

• water↗1 1⁄3 cups

  or as called for by your cake mix

• Cool Whip12 ounces
• can sweetened condensed milk↗1 ounce
• butterfinger candy bars2

  crushed

• jar caramel ice cream topping1 ounce
• can heavy cream↗1 ounce
• vanilla↗1 dash
• sugar↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Bake cake in a 13 x 9-inch cake pan as directed on box.

2. 2

   While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.

3. 3

   Pour caramel sauce over cake and let cool.

4. 4

   Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.

5. 5

   Keep refrigerated.

6. 6

   Homemade whipped cream.

7. 7

   1 can heavy cream.

8. 8

   Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.