Paula Deen has a Butterfinger cake recipe made with chocolate cake mix, water, eggs, vegetable oil and Butterfinger bars. You also need to gather sweetened condensed milk, caramel ice cream topping and a nondairy topping, such as Cool Whip.
Preheat the oven to 350 degrees Fahrenheit, then grease and flour a baking pan. Prepare the boxed cake mix as directed with the eggs, oil and flour. Take one Butterfinger bar, chop it into small pieces, and mix it into the batter. Pour the prepared batter into the baking pan and bake for the time indicated on the cake mix package.
When the cake finishes baking, allow it to cool for approximately five minutes, then using the round handle of a wooden spoon, make holes about halfway through the cake at 1-inch intervals. Pour one 14-ounce can of sweetened condensed milk over the top of the cake evenly, then follow with a jar of caramel ice cream topping. Take another Butterfinger bar, crush it up and sprinkle it over the caramel. Cover the baking dish, and place it in the refrigerator to chill.
When the cake is ready to serve, spread a container of nondairy whipped topping over the top of the cake, and if desired, crush one more Butterfinger candy bar for garnish.