Butterfinger Cake
"Oozing with Caramel deliciousness and Butterfinger Crunch"
photo by Serena 485247
- Ready In:
- 38mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 1 (18 1/4 ounce) box German chocolate cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 12 ounces Cool Whip
- 1 (14 ounce) can sweetened condensed milk
- 2 butterfinger candy bars, crushed
- 1 (8 ounce) jar caramel ice cream topping
- 1 (16 ounce) can heavy cream
- 1 dash vanilla
- 1⁄4 teaspoon sugar
directions
- Bake cake in a 13 x 9-inch cake pan as directed on box.
- While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
- Pour caramel sauce over cake and let cool.
- Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
- Keep refrigerated.
- Homemade whipped cream.
- 1 can heavy cream.
- Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.
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RECIPE SUBMITTED BY
I Love to cook. I started first by getting all of my moms old family recipes and then my favorites continued by passed on recipes of friends and old co workers and I put them all in the computer ONE BY ONE in catigories, tedious but worth it cause now I have THE best cookbook ever. Almost every recipe in my book is tried and true.
Now I have a new book I am making myself. I am trying out the Pressure Cooking arena and the Canning also. I hope to learn a lot.
