Devil’s Food Butterfinger Cake
1 box devil's food cake mix
1 14 ounce can sweetened condensed milk
1 12 ounce jar caramel topping
1 12 ounce container whipped topping (aka Cool Whip. Or make your own by whipping 1 cup heavy cream with 1/4 cup confectioner's sugar and 1 teaspoon vanilla until soft peaks form.)
1-2 Butterfinger bars, crushed.
1. Prepare the cake according to package directions. You can use either a 9x13 pan or a bundt pan. Immediately after removing the cake from the oven, poke several holes in it with a fork or a skewer. Mix the condensed milk with the caramel topping and spread over the entire cake.
2. Cool cake completely, then spread the whipped topping over the top, and sprinkle the crushed Butterfinger over the topping.
3. Stand back!
Recipe from SOUTHERN PLATE