Shelly's Recipe

BUTTERFINGER CHOCOLATE CAKE

Category: Cakes

1 chocolate cake mix, plus ingredients on box
1 bag of small Butterfinger candy bars
1 can sweetened condensed milk
1 (8 oz) container of cool whip

Bake a rich dark chocolate cake according to package directions in a 13x9 inch baking pan and let cool.

Take the handle end of a wooden spoon and poke holes all over the cake.

Layer 1: Then crush up the Butterfinger bars and stuff in the holes.
Layer 2: Then pour condensed milk over the whole cake.
Layer 3: cover with more crushed Butterfingers.
Layer 4: Cover with Cool Whip.
Layer 5: If you have any Butterfingers left, scatter those over the Cool Whip.

Put cake in fridge and let it get very cool. Cake is better if you leave overnight to let the condensed milk soak thru the cake.