{Sinful} Butterfinger Cake

Fair warning-this cake could be the death to your waistline, if you have it on a weekly basis! BUT I am definitely a supporter for indulging a little.This post is dedicated to my sister, Caroline, she gave me the recipe for this ridiculously, delicious cake. To put this recipe/cake into perspective, its base is a German Chocolate Cake or Chocolate Devils Food Cake; I very much dislike chocolate. I know, I am un-American for that, but I just haven’t developed the taste buds for it…Not for lack of continually trying chocolate, I want to be ready for when my taste buds decide to make that change. I needed to give you that background info, because this cake is so SINFULLY GOOD that I even devour it! Yeah-that good. Below are the juicy details↓↓↓

The Ingredients

1 Pack Chocolate Devils Food Cake
- Or German Chocolate Food Cake
3 Large Eggs
1 1/4 Cup Water
1/2 Cup Vegetable Oil
1 Can Eagle Brand Condensed Milk (14 oz)
2-3 Large Butterfinger Bars
- 6-8 Small Butterfinger Bars
8 oz. Cool Whip

↵ The Directions ↔

Which ever cake you decide on, follow the directions on the back of the box. I used the German Chocolate Cake, so I included those ingredients above.
Remove cake from oven, with a fork, immediately poke holes throughout the cake∴…⋅∴
While the cake is hot, pour the entire can of condensed milk over the cake. Place the cake, overnight, in the fridge to soak.
After soaking overnight, cover the top of the cake with cool whip (I used the entire 8oz tub, I ♥Cool Whip).
Lastly, crush the Butterfinger bars and sprinkle the pieces on top of the cool whip. (I like using a large, plastic bowl so I won’t break anything.) FYI you can use Mason Jars for many things.