"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butterfinger Cake Recipe

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

Contributor:  
Contributor:  
Judy Emert

Category:
Category:

Ingredients:  
Ingredients:  
1 box German chocolate cake mix (baked according to directions on box)
5 Butterfinger candy bars
1 jar caramel ice cream topping
1 can sweetened condensed milk
Cool Whip for topping
Chocolate syrup

Directions:
Directions:
Bake the cake according to the package directions and in a 13 x 9 pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks into the holes. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zigzags. Hint: put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them. Enjoy!

(Recipe given to Judy by daughter Ginger)

 

 

 

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