1 package Duncan Hines devils food cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
8 oz. butterscotch ice cream topping (or caramel)
1 (14-ounce) can sweetened condensed milk
8 oz. Butterfinger candy bars, chopped
8 oz. frozen whipped topping, thawed
8 oz. cream cheese, softened
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.
In an electric mixer bowl add: cake mix, water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes.
Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle.
Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.
Crush the candy into bits and sprinkle the top of the cake with half of the bits.
With mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.
8 oz. frozen whipped topping, thawed
8 oz. cream cheese, softened
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.
In an electric mixer bowl add: cake mix, water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes.
Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle.
Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.
Crush the candy into bits and sprinkle the top of the cake with half of the bits.
With mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.
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