Favourite Butterfinger Cake
Cold Cake
Yield
16 servingsPrep
20 minCook
20 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, chocolate
|
* |
| 1 | can |
milk, sweetened condensed
|
*
|
| 2 | jars |
caramel topping
|
* |
| 3 |
candy bars
Butterfinger, crushed |
* | |
| 1 | container |
whipped topping, prepared
cool whip, large container |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, chocolate
|
* |
| 1 | can |
milk, sweetened condensed
|
*
|
| 2 | jars |
caramel topping
|
* |
| 3 |
candy bars
Butterfinger, crushed |
* | |
| 1 | container |
whipped topping, prepared
cool whip, large container |
*
|
Directions
Prepare cake as directed. Mix condensed milk and 1 jar of caramel topping. Poke a generous amount of holes in warm cake. Pour mixture over cake.
Sprinkle Butterfingers over cake - reserving a small portion. Pour half of 2nd jar of caramel on top of cake. Let cool over night in refrigerator. Spread cool whip on top. Sprinkler with remaining butterfingers
