german chocolate cake mix
heavy whipping cream
snack size butterfinger bars crushed
Mix eggs, water, oil and the cake mix together.
Pour into 2 8 in round cake pans and cook 38-40 minutes.
Make sure the cakes are completely cooled before you make the topping.
In a bowl whip the heavy whipping cream with an electric blender until it fluffs to a nice paste-consistency.
Add the sugar, vanilla and crushed Butterfingers mix until well blended.
Spread a decent amount of the topping onto one of the tops of the cakes than layer the other half on top of the other and finish frosting.