Butterfinger Cake - cooking recipe

Ingredients

1 box Swiss chocolate cake mix
1 box vanilla instant pudding
4 eggs
1 1/2 c. milk
1 c. oil
Butterfinger Frosting

Preparation

Mix ingredients together well (except frosting).
Batter will be thin.
Bake in 4 layers or 2 layers and split when baked and cooled.
Watch carefully if cake is baked in 4 layers, it will burn easily.
Bake in a 350\u00b0 oven for 30 minutes for 2 layers and 15 minutes for 4 layers.
Frost with Butterfinger Frosting.