Chocolate Caramel Candy Cake

Ingredients
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
1 small jar (half a larger jar) of caramel/butterscotch ice cream topping

Mix together dry ingredients for cake. Add oil, vanilla, vinegar and water, mixing until blended. Pour into 13x9 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.

As you can tell I didn't take this pic but it looked a lot better than mine. I loved this cake when I couldn't eat dairy because there is no milk or eggs in it. It is moist and was a big hit tonight at dinner.

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