Caramel Topped Chocolate Cake

Found this on a recipe card in Wal*mart. Thought it sounded great.

• Ready In: 55 mins
• Serves: 12-16

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄4 cup  cocoa
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  eggs, lightly beaten
• 2  cups sugar
• 1  cup  vegetable oil
• 2  teaspoons vanilla extract
• 8 (21 g)  butterfinger candy bars, Fun Size, crushed and divided
• 1 (12 1/4ounce) jar  caramel ice cream topping
•  whipped topping

Directions

1. Preheat oven to 350*.
2. Grease 13x9x2-inch baking pan; set aside.
3. Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
4. In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
5. Gradually stir in 2 cups water; stir in half of candy.
6. Pour into prepared pan.
7. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
8. Remove from oven; place on wire rack.
9. Using meat fork, poke holes in warm cake.
10. In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
11. Cool completely.
12. Cut into squares.
13. Top with whipped topping and remaining candy.