Butterfinger Cake

Ingredients

• 1 package devil's food cake mix , 15.25 ounce
• 0.67 cups water
• 0.5 cups oil
• 2 large eggs
• 1 can sweetened condensed milk , 14 ounce
• 1 jar hot fudge dessert topping , 12 ounce
• 1 jar caramel dessert topping , 12 ounce
• 1 package frozen whipped topping , 16 ounce
• 2 barss chocolate-covered crispy peanut butter candy , 2.1 ounce

Instructions

1. 1

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

2. 2

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

3. 3

   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. 4

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

5. 5

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