Chocolate Butterfinger-Caramel Cake

Ingredients

• 1 package chocolate cake mix , 15.25 ounce
• 1 cup water
• 3 large eggs
• cup vegetable oil
• 1 can Nestle Carnation Sweetened Condensed Milk , 14 ounce
• 36 pieces Nestle Butterfinger Bites Candy , chopped, divided
• 1 jar caramel ice cream topping , 12.25 ounce
• 1 pint whipping cream , whipped

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.

3. 3

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.

4. 4

   Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.

5. 5

   Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.