Ingredients:

  • 1 (15.25 oz) box Boxed Chocolate Cake Mix (Devil's Food)
  • 3 Large Eggs, at room temperature
  • ½ cup Neutral Oil (e.g., Canola or Vegetable)
  • 1 cup Water
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 (3.4 oz) box Instant Vanilla Pudding Mix
  • ¾ cup Milk (Whole Milk Recommended)
  • 2 cups Heavy Whipping Cream, very cold
  • ½ cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Vanilla Extract
  • 8 standard (1.5 oz) bars Butterfinger Candy Bars, finely crushed

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan meticulously. Combine the cake mix, eggs, oil, and water in a large bowl according to the package directions. Mix until just combined. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a wooden skewer comes out clean.
  2. Allow the cake to cool in the pan on a wire rack for 15 minutes. While cooling, whisk together the sweetened condensed milk, instant pudding mix, and cold milk in a medium bowl until smooth and slightly thickened (about 2 minutes).
  3. Using a wooden skewer or fork, poke holes all over the surface of the warm cake, aiming for holes every 1/2 inch (1 cm) that reach the bottom. Pour the prepared glaze slowly and evenly over the entire surface, ensuring the liquid pools slightly over the holes.
  4. Cover the cake loosely with plastic wrap. Place it in the refrigerator to chill for a minimum of 4 hours, though overnight is recommended, allowing the glaze to fully infuse the cake.
  5. Crush the Butterfinger bars thoroughly. Divide the crushed candy into two portions (1/4 for mixing, 3/4 for garnish). Using an electric mixer, whip the very cold heavy cream on medium-high speed. Once soft peaks form, gradually add the powdered sugar and vanilla extract. Beat until stiff, fluffy peaks form.
  6. Once the cake is completely chilled and set, fold the smaller portion (1/4) of the crushed Butterfinger into the whipped cream. Spread the whipped topping evenly over the infused cake base. Sprinkle the remaining crushed Butterfinger generously over the top of the frosting. Keep refrigerated until serving.