Holy Cow Butterfinger Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package Devils Food Chocolate cake mix
1 jar caramel ice-cream topping
14 ounces can sweetened condensed milk
4 Butterfinger candy bars
8 ounces Cool Whip
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Directions: |
Directions:Prepare cake as package directs.
Bake in greased 9X13 pan at 350 for 30-35 minutes or until cake tests done.
Blend together caramel topping and sweetened condensed milk. As soon as cake is removed from the oven poke holes all over top of cake. Pour milk mixture all over cake. Crush 2 Butterfingers and sprinkle over cake.
Chill cake. Cover with Cool Whip.
Crush remaining candy bars and sprinkle over cake.
******Kaye's TIPS******
Usually I will only use 1/2 a jar of the carmel topping and then add in a 1/2 jar of butterscotch topping....so you get Both flavors....makes it even Better!
I also use the MINI Butterfingers that come in a long pack...I will use about 2 packs of those.... enough that the cake is completely covered in crushed butterfingers really good.... then I sprinkle quite a bit on top of the cool whip too... |
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Personal
Notes: |
Personal
Notes: I Love to eat this cake when it is cold...so we usually keep it stored in the fridge!
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