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Butterfinger Cake Recipe

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This recipe for Butterfinger Cake, by , is from The Hartwell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy Logan
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
german choc cake mix
3 eggs
oil
water

1 small jar pinnapple ice cream topping
1small jar carmal ice cream topping
1 can eagle brand mil

Butter finger bars kept cold in refrigerator (as many as desired)
Large bowl of Cool whip toppoing

Directions:
Directions:
Cook the cake according to the directions on the box in a large oblong pan.

Mix together in a large bowl the following:
pinnapple ice cream topping, carmal ice cream topping, eagle brand milk.

When the cake is done poke holes all over the top and pour the mixture down thru the cake until it is completely saturated. Then set it asside to cool.

When the cake is cooled take a sppoon at re- saturated the cake with the dripping around the edge of the cake pan. Then top with cool whip to cover the entire top. Take the butter finger out of the frig and smash it up in the package until crumbly. Sprinkle over the top of the cool whip.



Number Of Servings:
Number Of Servings:
Depends on how you cut it!
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
It has about a million calories per slice, but it is so delicious, and sweet that you can't eat very much at one time.

 

 

 

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