The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net

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Cake:
* Vegetable oil spray for misting the pan
* 1 – 18.25 ounce package plain devils food cake mix (may use German chocolate cake mix)
* 1 1/3 cup water
* 1/2 cup vegetable oil
* 3 large eggs

Topping:
* 1 – 8 ounce jar caramel topping
* 1 – 14 ounce can sweetened condensed milk
* 4 – 2.1 ounce Butterfinger candy bars, crushed
* 1 – 12 ounce container frozen whipped topping, thawed
* 1 – 8 ounce package cream cheese (room temperature)

Place a rack in the center of the oven and preheat oven to 350º. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Increase the speed of the mixer to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well blended.

Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan (35 to 38 minutes).

Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.

Prepare the Topping: Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes.

Measure out half of the crushed candy bars and sprinkle the pieces over the cake.

Place the whipping topping and cream cheese in a large bowl and blend with an electric mixer on low speed until smooth and combined (1 minute). Spread the mixture over the top of the candy.

Sprinkle the remaining candy pieces on top.

Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it in squares and serving. Cake may be store, covered, in the refrigerator for up to 1 week.