Chocolate Butterfinger-Caramel Cake

Ingredients

• 36 pieces nestle® butterfinger® bites candy divided chopped
• 12.3 ounce caramel ice cream topping 
• 14 ounce nestle® carnation® condensed milk sweetened canned
• 18.3 ounce chocolate cake mix 
• 1 pint whipping cream 

Equipment

• wire rack
• baking pan
• wooden spoon

Directions

1. Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
2. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon.
3. Pour sweetened condensed milk over cake.
4. Sprinkle with half of chopped Butterfinger.
5. Pour caramel topping over Butterfinger.
6. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.