Paula Deen'S Butterfinger Cake

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 1/3 cups water
• 3 large eggs
• 1/2 cup vegetable oil
• 2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 1/4 ounce) jar caramel ice cream topping
• 1 (8 ounce) container frozen non-dairy topping, thawed
• Garnish
• 1 (2 1/8 ounce) butterfinger candy bars, finely chopped

1. Preheat oven to 350u0b0F.
2. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
3. Prepare cake mix following package directions(adding water, oil and eggs).
4. Add 1 chopped Butterfinger to batter, stirring well.
5. Pour into prepared pan and bake as directed on package.
6. Let cake cool for 5 minutes.
7. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
8. Pour condensed milk and caramel topping evenly over cake.
9. Sprinkle remaining 1 chopped Butterfinger over caramel.
10. Cover and chill.
11. Before serving, spread whipped topping evenly over cake.
12. Garnish with chopped Butterfinger, if desired.
13. Cut into squares to serve.

chocolate cake, water, eggs, vegetable oil, butterfinger, condensed milk, caramel ice cream topping, butterfinger

Taken from www.food.com/recipe/paula-deens-butterfinger-cake-348813 (may not work)