I'm not a big dessert eater, but my co-workers sure are. We had a potluck at work recently and I came across this recipe for Butterfinger Poke Cake on Plain Chicken's blog. The whole thing was gone in no time, much to the dismay of my husband who was hoping to have some of the leftovers. So I had to make another one the very next weekend when we went to my in-laws' house to celebrate my FIL's birthday! Again, gone in no time. If you like Butterfingers, you will love this!
1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool Whip
4 regular sized Butterfingers, crushed
Bake cake in a 9x13-inch pan according to direction on the package. While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill until serving.