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Butterfinger Cake Recipe

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This recipe for Butterfinger Cake, by , is from The Family Meal, 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!

Contributor:  
Contributor:  
Daniel Clonts

Category:
Category:

Ingredients:  
Ingredients:  
1 box of yellow cake mix plus ingredients to make the yellow cake
1 can of condensed milk
1 jar of caramel sundae topping
8 ounces 3 cups cool whip (store bought or homemade )
4 regular sized Butterfingers candy bars

Directions:
Directions:
Bake the yellow cake in a 9x13 pan as directed on the box
While it is baking, mix together caramel and condensed milk
When cake is hot out of the oven, poke holes in the cake with a fork
Pour caramel mixture over the hot cake and let it sit until completely cooled (The cake should soak up the caramel)
Crush up two of the Butterfingers and sprinkle them over the cake (Put the candy bars in the freezer because they crush better. Crush them in the wrappers, cut the tops off, and pour them out over the cake)
Ice the cake with the Cool Whip
Top with two more crushed Butterfingers
Store in the fridge once iced


Personal Notes:
Personal Notes:
Recipe shared from Leighann McCullough

 

 

 

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