Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent the cake from sticking.

Prepare the Cake: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Use a hand mixer or whisk to mix the ingredients until the batter is smooth and well combined. Pour the batter into the prepared baking dish.

Bake: Place the dish in the preheated oven and bake for 30 minutes, or according to the package instructions, until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, using a fork or skewer, poke holes all over the top of the cake. Make sure the holes are evenly spaced and cover the entire surface.

Prepare the Filling: In a separate bowl, mix together the sweetened condensed milk and caramel topping. Stir until the mixture is well combined.

Infuse the Cake: Pour the caramel mixture evenly over the cooled cake, making sure it seeps into the holes. Let it sit for a few minutes to fully absorb the filling.

Add the Topping: Spread the whipped topping evenly over the cake, covering it completely. Sprinkle the crushed Butterfingers on top, ensuring they are distributed evenly.

Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to fully chill before serving.