1yellow cake mixand ingredients listed on the box to make cake
7oz(½ can) sweetened condensed milk
6oz(½ jar) caramel ice cream topping
4Butterfinger candy barschopped
Make and bake cake per box instructions for a 9x13 glass dish.
Let cake cool just a few minutes when removing from the oven.Then take a fork or wooden skewer and poke holes all in the top of the cake.(If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want).
In a medium bowl mix together the sweetened condensed milk and the jar of caramel sauce.
Pour over the warm cake and let it soak down into the cake.
Cool the cake in the fridge for an hour and then spread the container of Cool Whip over the top of the cake.
Sprinkle the crushed candy bars over the top of the Cool Whip.
Keep cake refrigerated.
Storage:You should store your Butterfinger cake in the fridge until you’re ready to serve it, and also keep it refrigerated in between servings! If there are leftovers, make sure to cover the cake and store in the fridge for up to 5 days. It's best when served in the first couple of days so that it stays nice and moist.