Name: Butterfinger Cake
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Devil's food cake mix - 1 (15.25 ounce) package; Water - ⅔ cup; Oil - ½ cup; Eggs - 2 large; Sweetened condensed milk - 1 (14 ounce) can; Hot fudge dessert topping - 1 (12 ounce) jar; Caramel dessert topping - 1 (12 ounce) jar; Frozen whipped topping (such as Cool Whip®), thawed - 1 (16 ounce) package; Chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed - 2 (2.1 ounce) bars

Ingredients for - Butterfinger Cake

1. Devil's food cake mix 1 (15.25 ounce) package

2. Water ⅔ cup

3. Oil ½ cup

4. Eggs 2 large

5. Sweetened condensed milk 1 (14 ounce) can

6. Hot fudge dessert topping 1 (12 ounce) jar

7. Caramel dessert topping 1 (12 ounce) jar

8. Frozen whipped topping (such as Cool Whip®), thawed 1 (16 ounce) package

9. Chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed 2 (2.1 ounce) bars

How to cook deliciously - Butterfinger Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.