May 08, 2009 12:09 pm
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PILLSBURY® CHOCOLATE CARAMEL WOW
1 18.5 Pillsbury® German Chocolate Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 12-ounce can sweetened condensed milk
1 jar Smucker’s® Caramel Topping
1 8-ounce tub Cool Whip®
2 to 4 chopped Butterfinger® candy bars
Bake cake in 13x9-inch pan as directed.
Cool for 5 minutes.
Using the handle of a wooden spoon, poke holes in the cake.
In a small bowl, mix condensed milk and caramel topping, reserving 1/2 a cup.
Pour remaining caramel mixture over war cake; cool completely.
Place whipped topping in medium bowl and fold in remaining caramel mixture.
Spread evenly over cake.
Sprinkle with chopped candy.
Cover loosely and refrigerate until served.
Store leftovers in refrigerator.
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