Butterfinger Cake

READY IN: 38mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 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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