This Butterfinger Cake combines moist chocolate cake, caramel, whipped topping, and crushed Butterfinger bars for an easy, indulgent dessert!
Ingredients:1 box chocolate cake mix (plus ingredients required on the box) 
1 (14 oz) can sweetened condensed milk 
1 (12 oz) jar caramel sauce 
1 (8 oz) container whipped topping 
4-5 Butterfinger bars, crushed
Instructions:1-Bake the Cake:
Prepare and bake the chocolate cake according to the box instructions in a 9×13 inch pan. Let it cool slightly.
2-Add Caramel and Sweetened Condensed Milk:
Poke holes all over the cake with the handle of a wooden spoon. Pour the sweetened condensed milk and caramel sauce evenly over the cake, allowing it to soak in.
3-Add Toppings:
Once the cake has cooled, spread the whipped topping over the entire cake. Sprinkle the crushed Butterfinger bars on top.
4-Chill and Serve:
Refrigerate for at least 1 hour before serving to let the flavors meld.
Enjoy your Butterfinger Cake—it’s gooey, chocolatey, and absolutely irresistible!