Chocolate Cake

1. Preheat oven to 350F/180C and heavily grease a 9X13 baking dish, set aside.
2. In a large bowl, mix together all cake ingredients, just until combined, making sure to scrape the bottom of the bowl so no flour streaks remain.
3. Pour into prepared dish and bake for 28-33 minutes, or until the cake is done. You can check if it's done by lightly pressing the top center of the sponge, if it springs back it's done, or use a toothpick inserted in the center to check for no wet batter.

Filling

1. As soon as the cake is out of the oven use the bottom of a wooden spoon to poke holes into the cake.
2. In a large bowl, mix together the caramel and sweetened condensed milk. Evenly pour caramel mixture over the cake into the holes. Let the cake cool for 1 hour, then chill the cake in the fridge for 1 hour before preparing the topping.

Topping

1. In a large bowl with a handheld electric mixer or the bowl of an electric stand mixer fitted with a whisk attachment beat the heavy cream, powdered sugar until medium-stiff peaks form.
2. Using an offset spatula spread whipped cream over the chilled cake.
3. Chop Butterfinger Fun Size bars into small/ medium chunks. 
4. Drizzle peanut butter and caramel on top of whipped cream. Sprinkle chunks of Butterfinger on top. Cover cake with plastic wrap and store in the refrigerator. The cake is best on day one or two, but good for up to 3 days, the candies will lose some of their crunch the longer the cake sits, so you could prepare the cake and add the chopped candy at the last minute to preserve crunch.