Paula Deen'S Butterfinger Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
Garnish
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Preparation

Preheat oven to 350\u00b0F.
Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
Prepare cake mix following package directions(adding water, oil and eggs).
Add 1 chopped Butterfinger to batter, stirring well.
Pour into prepared pan and bake as directed on package.
Let cake cool for 5 minutes.
Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
Pour condensed milk and caramel topping evenly over cake.
Sprinkle remaining 1 chopped Butterfinger over caramel.
Cover and chill.
Before serving, spread whipped topping evenly over cake.
Garnish with chopped Butterfinger, if desired.
Cut into squares to serve.