Butterfinger Cake
BUTTERFINGER CAKE
1 box yellow cake mix
1 can condensed milk (Eagle Brand)
1 jar caramel ice cream topping
3 Butterfinger candy bars, crushed
1 (8 oz.) carton Cool Whip
Prepare cake according to directions on the box, baking in a 13 x 9-inch pan.
While cake is hot, poke holes all over it with a straw. Mix condensed milk and
caramel topping together; pour over the hot cake. Sprinkle half of the candy
over the milk mixture. Let cake cool for 15 minutes. Cover cake with Cool
Whip. Sprinkle remaining candy over the Cool Whip. Chill for 2 hours or
longer before serving. Cake is best if chilled overnight.
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