Butterfinger Chocolate Caramel Cake

1. 1

   Bake cake mix according to directions on box.

2. 2

   While still warm, poke several holes in the cake with the end of a wooden spoon.

3. 3

   Pour whole can of sweetened condensed milk first and then caramel topping over cake.

4. 4

   Let both soak in and completely cool.

5. 5

   Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.

6. 6

   Crumble 4 remaining mini butterfingers on top of cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.