"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Candy Bar Cake Recipe

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This recipe for Candy Bar Cake, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Scott-Administration
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box Devil's Food cake mix
1 8 ounce container of Cool Whip©
1 5 ounce jar of caramel ice cream topping
1 14 ounce can of sweetened condensed milk
1 Butterfinger© candy bar

Directions:
Directions:
Bake cake mix according to directions on box. After cake cools to warm, poke holes all over the cake with the handle of a wooden spoon (or something similar). Then pour the can of sweetened condensed milk into all of the holes in the cake. Make sure that you keep draining the can until it is empty. Let this sit for approximately 10 minutes so that it can absorb into the cake. Then pour the jar of caramel topping into all of the holes. Cover and refrigerate for at least 2 hours (overnight is preferred). Then take the thawed Cool Whip© and spread the entire container over the cake. Crush the Butterfinger© candy bar and sprinkle on top of the Cool Whip©. Refrigerate until ready to serve.

 

 

 

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