Butterfinger Rum Cake Recipe

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This recipe for Butterfinger Rum Cake is from Yes, We Ate Turtle, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Cakes

Ingredients:	Ingredients: Sugar ½ cup water 1 package yellow cake mix ½ cup oil 1 small pkg butterscotch instant pudding ½ cup Butterscotch Schnapps 4 eggs 5 full size Butterfinger candy bars, crushed hot fudge sauce

Directions:	Directions: Sprinkle sugar in a greased bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs one at a time. Fold in1/2 of the crushed Butterfingers. Bake 1 hour in a preheated 325 degree oven. Cool for 10 minutes, pierce with fork and pour sauce over cake. Cool in pan. Rum sauce 1 cup sugar ½ cup butter ¼ cup rum 1/4 cup Butterscotch Schnapps Combine and boil one minute. Pour over cake. After inverted, pour on additional Schnapps (if desired) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.

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Butterfinger Rum Cake Recipe

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Ingredients:

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Directions: