🛒 Ingredients:
- 1 box chocolate cake mix (plus ingredients on box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 tub (8 oz) Cool Whip, thawed
- 4–5 regular-sized Butterfinger candy bars, crushed
- Optional: Extra caramel sauce for drizzle
👩🍳 Instructions:
1️⃣ Bake the cake
Prepare the chocolate cake mix according to the package instructions using a 9×13-inch baking dish. Let it cool for about 10 minutes after baking.
2️⃣ Poke holes
Using the handle of a wooden spoon or a straw, poke holes all over the warm cake.
3️⃣ Pour & soak
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes. Then drizzle the caramel sauce over the top.
4️⃣ Cool & chill
Let the cake cool completely, then refrigerate for at least 2 hours (longer is even better!).
5️⃣ Top with whipped topping & Butterfinger
Spread the Cool Whip over the chilled cake and sprinkle generously with the crushed Butterfinger bars.
6️⃣ Optional: Extra caramel drizzle
Drizzle a bit more caramel sauce over the top for an extra gooey finish.
🍯 Why You’ll Love This Cake
✔ No-fail, beginner-friendly
✔ Crunchy, creamy, and rich
✔ Great for making ahead
✔ Loved by kids and adults alike!
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