Butterfinger Cake
Servings: 15

1 package (13-1/4 ounces) chocolate cake mix
1 jar (12-1/4 ounces) caramel sundae syrup
1 cup sweetened condensed milk
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1-1/2 cups heavy whipping cream
3 Butterfinger candy bars, chopped

Preheat oven to 350°. Bake cake according to package directions for a 13x9-in. cake. Let cool 5 minutes.

Use the end of a wooden spoon to poke holes 1 inch apart throughout cake. Pour caramel sundae syrup and sweetened condensed milk over cake; set aside to cool completely.

Place confectioners' sugar and peanut butter in a large bowl. Beat on medium speed until combined, 1-2 minutes. Reduce mixer speed to low; slowly add cream. Bring mixer speed up to medium-high, beating until stiff peaks form. Spread over cooled cake. Cover; refrigerate at least 2 hours or overnight.

Sprinkle with chopped candy bars before serving.