The holidays are over, but here at MOVE, we want to help you keep up the spirit with unusual — but still very important and vital to your life and health — holidays. Fortunately, this Sunday (Jan. 27) is National Chocolate Cake Day. So if you’re feeling down about the start of a new semester and a depressing lack of Christmas cookies, make this cake, and life will suddenly become perfect. 
Well, maybe not, but this cake _does_ taste amazing. 

**Ingredients:**

1 (18.25 ounce) package devil’s food cake mix

7 ounces sweetened condensed milk

6 ounces caramel ice cream topping

3 bars Butterfinger candy

1 (8 ounce) container frozen whipped topping, thawed

**Directions:**

1) Bake devil’s food cake in a 9×13 in. pan; let cool for 5 minutes. Make slits along the top of the cake for the sauce to seep through.

2) Mix sweetened condensed milk and caramel topping in a saucepan, stirring over low heat until blended. Pour the sauce over the warm cake so it goes through the slits. Crush Butterfinger bars and spread some pieces across the cake.

3) After the cake is completely cool, top with whipped topping. Add more Butterfinger pieces and decorate with caramel swirls. Enjoy as is, or refrigerate and eat as a cool treat.