1 box marble cake mix
10 snack size Butterfinger candies
1 bottle caramel topping
1 14 oz. can sweetened condensed milk
1 container Cool Whip
1 bottle Hershey's chocolate syrup
Preheat oven to 325 F.
Bake cake as directed in a 9x13 pan. Duncan Hines requires 3 eggs, 1/3 cup oil (can substitute apple sauce), and 1 and 1/4 cup water. Grease pan with vegetable spray and sprinkle lightly with flour. Bake for 30 minutes. Let cake cool. Poke holes in cake with fork or toothpick. In a small bowl, mix condensed milk and caramel topping. Pour over cake. Crush Butterfinger candy and sprinkle half all over cake. Top with Cool Whip. Drizzle chocolate syrup on top of cream. Sprinkle the remaining candy bar on top.
