Butterfinger Cake

"Oozing with Caramel deliciousness and Butterfinger Crunch"
 
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photo by Serena 485247 photo by Serena 485247
photo by Serena 485247
Ready In:
38mins
Ingredients:
11
Serves:
20
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ingredients

  • 1 (18 1/4 ounce) box German chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 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
  • 14 teaspoon sugar
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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.
 
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