Caramel Topped Chocolate Cake - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
8 (21 g) butterfinger candy bars, Fun Size, crushed and divided
1 (12 1/4 ounce) jar caramel ice cream topping
whipped topping

Preparation

Preheat oven to 350*.
Grease 13x9x2-inch baking pan; set aside.
Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
Gradually stir in 2 cups water; stir in half of candy.
Pour into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Remove from oven; place on wire rack.
Using meat fork, poke holes in warm cake.
In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
Cool completely.
Cut into squares.
Top with whipped topping and remaining candy.