Scrumptious Butterfinger Cake

Recipe by Dari Donovan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package 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)
  • 1
    (8 ounce) carton Cool Whip
  • 3
    (3 2/3 ounce) king size butterfinger candy bars
  • 1
    (14 ounce) can eagle brand sweetened condensed milk
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DIRECTIONS

  • Preheat oven to 350F or as directed on cake mix box.
  • Prepare cake batter according to box directions and bake. I use a 9x13x2 glass pan.
  • Remove cake from oven when done and allow to slightly cool. While cake is still warm, take the handle of a wooden spoon and make holes across the top of the cake.
  • Open the Eagle brand milk and drizzle it all over the cake allowing it to seep into the holes. Set cake aside to cool completely after completing this step.
  • When cake has COMPLETELY cooled, spread the Cool-Whip all over the top. Use as much or as little as you choose.
  • Next, crush the butterfinger candy bars and sprinkle them all over the top of the cake.
  • Important Note: Cake MUST be refrigerated before serving due to Cool-Whip.
  • Serve and smile as the rave reviews come your way!
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