Butterfinger Rum Cake

½ cup water
1 package yellow cake mix
½ cup oil
1 small package butterscotch instant pudding
½ cup Butterscotch Schnapps
4 eggs
5 full size Butterfinger candy bars, crushed
hot fudge sauce

Sprinkle sugar in a greased bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs one at a time. Fold in 1/2 of the crushed Butterfingers. Bake 1 hour in a preheated 325 degree oven. Cool for 10 minutes, pierce with fork and pour sauce over cake. Cool in pan.

Rum sauce:
1 cup sugar
½ cup butter
¼ cup Coconut Rum (or your favorite rum)
1/4 cup Butterscotch Schnapps
Combine and boil one minute. Pour over cake.
After inverted, pour on additional Schnapps (if you like more) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.

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