Butterfinger Cake

Ingredients

• 1 (18.25 ounce) box German chocolate cake mix*
• 1 container Cool Whip
• 1 can sweetened condensed milk
• 2 Butterfinger candy bars, crushed
• 1 jar caramel ice cream topping

Instructions

1. Bake cake in a 13 x 9-inch cake pan as directed on box.
2. While cake is still warm, poke holes in cake, and pour all the sweetened condensed milk into holes.
3. Pour caramel sauce over cake and let cool.
4. Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
5. Keep refrigerated.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.