It's very rich, but insanely delicious!!
Ingredients:
1 box of chocolate cake mix
1 jar of caramel sundae topping
**Note: this cake is very rich, if you can find the "sugar free caramel topping, it will help cut down on the sweetness some**
1 can sweetened condensed milk
2 8 count packages of small butterfinger candy bars
8 oz cream cheese
small box of instant chocolate pudding
1 regular container of cool whip
1 pakage of chocolate chips
Directions:
Mix cake as directed on the box, but add 1 cup of chocolate chips. Bake as directed in 9x13 pan. Let cake cool completely, then randomly poke holes in cake with a drinking straw. In seperate bowl, mix the sweetened condensed milk and caramel topping together; pour over cake. Crumble one package of butterfinger over the top of cake and shrinkle remaining chocolate chips over top. In seperate bowl, mix cool whip, cream cheese, and package of pudding together. **Note: this mixture is really thick, let the cream cheese come to room temperature before mixing** After mixing, spread gently over top of cake and top with remaining butterfinger (crushed). Refridgerate until ready to serve. Enjoy!
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