Paula Deen's Butterfinger Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 1/3 cups water
• 3 large eggs
• 1/2 cup vegetable oil
• 2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 1/4 ounce) jar caramel ice cream topping
• 1 (8 ounce) container frozen non-dairy topping, thawed
• 1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• 3 prepare cake mix following package directions(adding water, oil and eggs).
• 4 add 1 chopped butterfinger to batter, stirring well.
• 5 pour into prepared pan and bake as directed on package.
• 6 let cake cool for 5 minutes.
• 7 using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
• 8 pour condensed milk and caramel topping evenly over cake.
• 9 sprinkle remaining 1 chopped butterfinger over caramel.
• 10 cover and chill.
• 11 before serving, spread whipped topping evenly over cake.
• 12 garnish with chopped butterfinger, if desired.
• 13 cut into squares to serve.