Butterfinger® Cake

• 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(R)), thawed
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
3. 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.
4. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
5. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

cake mix, water, oil, eggs, condensed milk, dessert topping, caramel dessert topping, frozen whipped topping, chocolatecovered

Taken from www.allrecipes.com/recipe/235240/butterfinger-cake/ (may not work)