Ingredients

• 1 box of Dolly’s Chocolate cake mix 18 oz. (I like to use hers because it’s a larger cake mix)
• 1 bottle of Hershey’s Caramel Syrup 22 oz.
  
• 1 bottle of Hershey’s Chocolate Syrup 22 oz.
• 4 regular-sized Butterfinger Candy Bars crushed up
• 1 Cool Whip 16 oz.

Directions

• Bake the cake mix according to the directions (I like using Milk instead of water in mine)
• When the cake is still warm, Poke holes all over the cake using the back of a wooden spoon
• Drizzle your caramel all over the top of the cake (save some for later)
• Drizzle your chocolate all over the top of the cake (save some for later)
• Sprinkle your crushed butterfingers over the top of the cake (save some for later)
• Refrigerate for 2 hours
• Spread your 16 oz. of Cool Whip over the top
• Drizzle caramel and chocolate over the top
• Sprinkle with leftover Butterfinger candy bars 

This is better if made the night before

You can use Heath Bar Candy instead of Butterfinger candy if you have peanut allergies.

HOLY COW,  hope you like it!