This recipe for Butterfinger Cake, by Tammera Charrier, is from From the kitchen of.......,
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1 box chocolate cake mix 1 can condensed milk 1 small Coolwhip 1 bag of bite size butterfingers
Bake cake as directed. As soon as cake is out of oven, poke holes all over and pour milk in holes. Let cool and crush butterfinger bars. Put 1/2 of the crushed bars over the cake and cover with coolwhip. Put remainder of the bars on top of coolwhip.
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