Holy Cow Cake

• 1 (18.25-ounce) devil's food cake mix - I used Pillsbury

• 1 1/3 c water

• ½ c vegetable oil

• 3 large eggs

• 1 (8-ounce) jar caramel topping

• 1 (14-ounce) can sweetened condensed milk

• 4 (2.1-ounce) Butterfinger candy bars, crushed, divided

• 1 (12-ounce) package frozen whipped topping, thawed

• 1 (8-ounce) package cream cheese at room temperature

Lightly coat a 13x9-inch baking pan with cooking spray.  Preheat the oven to 350 degrees.

Place cake mix, water, oil and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine; scrape down the sides of the bowl with a rubber spatula.  Beat 2 minutes at medium speed, scraping the sides again if needed.  The batter should look thick and well blended.  Pour into the prepared pan, smoothing out the top with the rubber spatula.  Bake on the center oven rack until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35-38 minutes.  Place the pan on a wire rack.  Immediately poke holes in the top of the cake with a drinking straw or chopstick.

Stir together caramel topping and sweetened condensed milk.  Spoon over the warm cake so that the mixture can seep into the holes.  Sprinkle with half the crushed candy bars.

Combine the whipped topping and cream cheese in a large mixing bowl; blend with an electric mixer on low speed until smooth, 1 minute.  Spread over the cake.  Sprinkle with the remaining candy pieces.

Place the cake, uncovered, in the refrigerator.  Let chill about 20 minutes before cutting the cake into squares.  Store leftovers, covered, in the refrigerator for up to 1 week.

I chilled it longer since I made it last night and covered it all day since it was in the refrigerator here.