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1 box chocolate cake mix
1 jar caramel topping
1 (16 oz.) bowl Cool Whip
4 Butterfinger candy bars, crushed

Prepare the chocolate cake according to instructions on box. When
the cake is finished cooking, take out of oven and immediately poke
holes in it all over. Pour the jar of caramel all over it; it will
sink in. Refrigerate until cool. Spread the Cool Whip all over;
thick layer. Sprinkle the Butterfingers all over the top. Serve.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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