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Butterfinger Cake

1 (15.25 ounce) package devil's food cake mix
2/3 cup water
1/2 cup oil
2 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


Preheat 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; pour into 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. Immediately poke holes in the cake using a skewer or straw. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Source: allrecipes.com