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Butterfinger Cake Recipe

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This recipe for Butterfinger Cake is from The Mitchell/Mays Family Cookbook, 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:
Ingredients:  
Ingredients:  
1 box yellow cake mix OR chocolate cake mix
1 can condensed milk
1 jar caramel ice cream topping
2 Butterfinger candy bars, crushed
1 (8 ounce) container Cool Whip
Directions:
Directions:
Prepare cake according to directions on box, baking in a 13 X 9 pan. While the cake is hot, poke holes all over it with a straw.

Mix condensed milk and caramel topping together; pour over the hot cake. Sprinkle half of the candy over the milk mixture. Let cake cool for 15 minutes. Cover cake with Cool Whip. Sprinkle remaining candy over the Cool Whip. Chill for 2 hours or longer before serving.

Note: This cake is best if chilled overnight.

 

 

 

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