1. Preheat the oven to 350°F and grease two 9-inch round cake pans.

2. In a large bowl, mix the chocolate cake mix, eggs, vegetable oil, and water until smooth.

3. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

4. Let the cake layers cool completely in the pans for 10 minutes, then transfer them to a wire rack.

5. In a mixing bowl, beat the softened cream cheese until smooth.

6. Fold in the sweetened condensed milk and whipped topping until the filling is creamy and fluffy.

7. Crush the Butterfinger candy bars into small pieces, keeping a mix of crumbs and chunks.

8. Place one cooled cake layer on a serving plate.

9. Spread half of the cream filling over the cake layer.

10. Drizzle half of the caramel sauce over the filling and sprinkle with half of the crushed Butterfinger pieces.

11. Place the second cake layer on top and spread the remaining filling over it if you want an extra thick center, or keep the rest for a light top layer under the frosting.

12. Frost the top and sides of the cake with the chocolate frosting.

13. Drizzle the remaining caramel sauce and chocolate syrup over the top.

14. Finish with the rest of the crushed Butterfinger candy bars.

15. Chill the cake for at least 1 hour before slicing and serving.