This is modeled after the "Better than..." cakes out there, but I absolutely love the use of butterfinger in this recipe! It's easy peasy to make and super yummy!
1 Chocolate Cake Mix *(I like to use Betty Crocker)
1 C. Sour Cream
1 Jar Caramel Ice Cream Topping
4 regular size Butterfinger Candy Bars
1 (8 oz.) Cool Whip Topping
Mix & bake cake to directions on box, plus adding in the sour cream. Bake in a 9×13″ pan While still warm, poke holes all over cake using the end of a wooden spoon. Pour caramel topping over the warm cake and “into” the holes (reserve 5 TBSP). Then set in fridge to chill for at least 30 minutes. Spread Cool Whip over cake. Next crush Butterfingers and sprinkle on Cool Whip. Finish by drizzling remaining caramel over cake.
Store cake in refrigerator.
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