1 box chocolate cake mix, plus the ingredients called for on the box to prepare it (eggs, oil, water)
8 oz. caramel topping
14 oz. can of sweetened condensed milk (Eagle Brand Milk)
1 cup Butterfinger Candy Bar or Heath Bars, crushed
12 oz. frozen whipped topping
1 (8oz.) pkg. cream cheese, softened
1 tsp. vanilla
Preheat oven to 350 degrees. Prepare the cake mix as directed on the box and bake for the time recommended for a 9"x13" baking pan. Remove from oven and while warm poke holes evenly over the top of the cake with a wooden skewer or the end of a wooden spoon. I have even used a meat fork.
In a bowl, mix the caramel topping and the sweetened condensed milk and pour evenly over the top of the cake while it is still warm!
Sprinkle 1/2 cup of the crushed candy bar pieces evenly over the top. Allow the cake to cool for about an hour on the counter.
With an electric mixer, beat the cream cheese, whipped cream and 1 tsp. vanilla until fluffy. Drop by spoonful on the top of the cake!
With a cake spatula, spread over the top. This frosting is fairly thick and stiff so it works best to do it this way!
Sprinkle the other 1/2 cup of the candy bar pieces evenly over the top! Refrigerate for 30 minutes to an hour!
Cut in squares and serve! Holy Cow this is good!!! This cake just gets better each day also. It can be kept up to a week in the refrigerator, if it last that long!