Butterfinger® Cake

Ingredients

• 15.3 ounce devil's food cake mix 
• 12 ounce caramel dessert topping 
• 2  eggs 
• 12 ounce fudge dessert topping hot
• 0.5 cup oil 
• 4.2 ounce bars chocolate-covered peanut butter candy crispy crushed butterfinger® (such as )
• 14 ounce condensed milk sweetened canned
• 0.7 cup water 
• 16 ounce non-dairy whipped topping frozen thawed cool whip® (such as )

Equipment

• bowl
• oven
• baking pan
• toothpicks
• skewers
• drinking straws

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
3. 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.
4. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
5. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.