Butterfinger Cake (Holy Cow Cake)

Butterfinger Cake (Holy Cow Cake) Cake: 1 (18.25 ounce) plain devil's food cake mix 1-1/3 cups of water 1/2 cup vegetable oil 3 large eggs Topping: 1 (8 ounce) jar of caramel topping 1 (14 ounce) can of sweetened condensed milk 4 large (2.1 ounce each) Butterfinger candy bars, crushed (you'll need roughly 14 fun size bars or so) 1 (12 ounce) container Cool Whip 1 (8 ounce) package of cream cheese, softened at room temperature Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking pan. Mix together the cake mix, water, oil, and eggs. Blend on low for 1 minute with a mixer, scrape down sides and beat on medium for 2 minutes longer. Pour into prepared pan and smooht out the top. Bake at 350 degrees F for about 35 minutes or until starts to pull away from the sides. Place on a wire rack to cool but immediately poke holes in the cake all over with a drinking straw, chopstick or handle of a thin wooden spoon. For the topping, combine the caramel topping and sweetened condensed milk. Spoon over the warm cake so that it seeps into the holes. Sprinkle half of the crushed Butterfinger bars over the cake. In a mixing bowl, combine the cream cheese and whipped topping on low speed until combined well, about a minute. Spread mixture over the top of the cake and sprinkle the remaining crushed Butterfingers on top. Place pan uncovered in the fridge to chill for at least 20 minutes before cutting into squares for serving. Must be stored in the refrigerator, covered. Will keep for about a week. Serves 20. Variations: Try this with German Chocolate Cake Mix (thanks Marty!) or use other chopped or crushed candy bars (such as Reese's cups, Heath bars, Snickers) in place of the Butterfinger bars