The Best Chocolate Cake

• 1 (18 1/4 ounce) box German chocolate cake mix
• 1 13 cups water
• 12 cup vegetable oil
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 1/4 ounce) jar caramel ice cream topping
• 8 ounces Cool Whip
• 2 18 ounces butterfinger candy bars, crushed

1. Fix cake per instructions on the box.
2. Cool for 5 minutes.
3. Punch several holes in the cake with the end of a wooden spoon.
4. Combine condensed milk and carmel, reserve 1/2 cup, and drizzle over cake.
5. Mix the reserved carmel/condensed milk mixture with the cool whip.
6. And use as frosting.
7. Top w/the crushed candy bar.

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

Taken from www.food.com/recipe/the-best-chocolate-cake-253430 (may not work)