Chocolate Butterfinger Caramel Cake

Written on April 30th, 2008 by Recipe Lady

1 (18.25-ounce) package chocolate cake mix
1 (14-ounce) can NESTLĀ CARNATION sweetened condensed Milk
3 (2.1-ounce) NESTLEr BUTTERFINGERr Candy Bars, chopped - divided use
1 (12.25-ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

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. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
3. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Makes 15 servings.

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