Ingredients for Cake:
3 cups flour
2 cups sugar
6 TBLS cocoa
2 tsp baking soda
1 tsp salt
2/3 cups vegetable oil
2 tsp vanilla
2 TBLS vinegar
2 cups water
Topping:
1 small container cool whip
1 Butterfinger candy bar
small jar (half a larger jar) of caramel/butterscotch ice cream topping
Method to the marvelous choco madness:
Mix together dry ingredients for cake. Add oil, vanilla, vinegar and water, mixing until blended. Pour into 13×9 pan and bake at 350 degrees for 35-40 minutes. Cool. Once cake is cool, poke a few holes in it. Pour caramel sauce over cake. Frost the cake with Cool Whip. Sprinkle crushed candy bar over Cool Whip. Best served same day. Refrigerate leftover cake.
Hmmm, thinking a grocery store run is needed!
Vintage Brocante & Photography 
OH mna am I in Trouble!! I just came over from a soft place to land after seeing your comment and your last post…Chocolate carmel candy cake!! What girl can not come look at that!! Well maybe we'll meet up at the store because I NEED…well want to make this! Thanks for sharing!