Butterfinger® Cake

Ingredients

• 1 (15.25 ounce) package devil’s food cake mix
• 2/3 cup water
• 1/2 cup oil
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) jar hot fudge dessert topping
• 1 (12 ounce) jar caramel dessert topping
• 1 (16 ounce) package frozen whipped topping (such as Cool Whip), thawed
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger), crushed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.

Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.

Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.