This cake is sooo good! Take it to a pot lucj but be prepared to hand out the recipe.
1 plain Devils Food Cake Mix
1/2 c veg oil
3 lg eggs
1 -8 ounce jar caramel topping
1 -14 ounce can sweetend condensed milk
4 -2.1 ounce each) Butterfinger candy bars-crushed
1 -12 ounce container frozen whipped topping thawed
1 -8 ounce pkg cream cheese
Lightly oil a 13x9 inch baking pan, set aside
Place cake mix, 1 1/3 c water, oil and eggs in a lg mixing bowl. Blend w/ electric mixer on low for 1 minute.Stop machine and scrape down sides, increase speed to medium and beat 2 more min.The batter should look thick and well blended.Pour batter into the prepared pan, place on center rack of a preheated 350* oven.Bake cake til it springs back when lightly pressed w/ finger, 35-38 minutes.Remove from oven and place on wire rack. Immediately poke holes in top of cake w/ a drinking straw or chopstick.
To make topping, place caramel topping and sweetened condensed milk in a small bowl, stir to combine. Spoon over warm cake so it can seep into holes. Measure out half the crushed candy bars and sprinkle over cake.Place whipped topping and cream cheese in a large mixing bowl and blend with electric mixer on low speed til smooth and combined, 1 minute. Spread mixture over the top of the candy. Sprinkle w/ remaining candy.Place uncovered in fridge and chill for 20 minutes before cutting into squares.
Store covered in fridge for up to 1 week
For many more cake recipes check out my cake blog