Vegetable oil spray for misting pan
1 package (18.25 oz. plane devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz size), each crushed
1 container (12 oz) frozen whipped topping, thawed
1 package (8 oz) cream cheese, at room temperature
Place a rack in center of oven and preheat to 350. Lightly mist 13×9 inch baking pan with veg. oil spray. Place cake mix, water, oil and eggs in a large mixing bowl and beat on low speed 1 minute. Scrape down sides and beat 2 minutes more at medium speed. Pour batter into prepared pan and bake for 35-38 minutes, until cake springs back and just starts to pull away from side of pan. Immediately poke holes in the top of the cakes with drinking straw or chopstick.
Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in large mixing bowl and blend with electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.