Chocolate Butterfinger-Caramel Cake - cooking recipe

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE(R) CARNATION(R) Sweetened Condensed Milk
36 pieces NESTLE(R) BUTTERFINGER(R) Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

Preparation

Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.