Chocolate Butterfinger Cake

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Recipe by South Your Mouth

Chocolate Butterfinger Cake
1 box chocolate cake mix
Eggs, oil & water for cake mix
1 cup caramel ice cream syrup, such as Smucker’s Sundae Syrup
1 can vanilla cake frosting
16 snack-size Butterfinger candy bars, chopped

Prepare cake mix per manufacturer’s instructions for 2 round pans (8 or 9-inch will work).  Cool cakes in pans.  Place one cake, top-side up, on a serving plate.  Pierce cake about 10-12 times with a fork.  Drizzle half of the butterscotch syrup over the cake.  Most of it will be absorbed by the cake but it’s A-OK if some of it drips over the side.

Frost the top side of the cake with half of the frosting and sprinkle with half of the chopped Butterfingers.

Place the second cake on top of the first (top-side up) and repeat the same steps with the remaining butterscotch syrup, frosting and chopped Butterfingers.

Store at room temperature in an air-tight container.