Holy Cow Cake

Holy Cow Cake
Serves: 20

Cake: 1 package (18.25 oz.) plain devil's food cake mix

Topping: 1 Jar (8 oz.) caramel topping
1 can (14 oz) Sweetened condensed milk
4 Butterfinger candy bars (2.1 oz. each), crushed
1 container (12 oz.) frozen whipped topping, thawed
1 package cream cheese (8 oz.), at room temperature

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. and grease a 9 X 13 baking pan. Set aside.
2. Bake cake. Remove from oven and place on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopsticks. ( I used the end of a wooden spoon)
3. 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.
4. Place the whipped topping and cream cheese in a large mixing bowl and blend with an 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.
5. 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.)