"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butterfinger Cake Recipe

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

Contributor:  
Contributor:  
Jane Pegram

Category:
Category:

Ingredients:  
Ingredients:  
1 box German chocolate cake mix
8 oz jar caramel topping
1 can sweetened condensed milk
2 king-sized Butterfinger candy bars, frozen and crushed (reserve ⅓ cup)
1 large container cool whip
4 oz cream cheese (softened)

Directions:
Directions:
Mix and bake cake according to pkg directions in a greased and floured 13x9x2 inch baking pan. While cake is hot, pierce with tines of a serving fork all over top of the cake. Immediately pour caramel topping over cake (reserve a little to pour over icing). Pour can of sweetened condensed milk over top of cake also. Crush Butterfingers and sprinkle over top of cake (reserve ⅓ cup for icing). Blend softened cream cheese with cool whip. Spread over cooled cake and top with reserved crushed Butterfinger candy. Drizzle remaining caramel topping over cool whip. Cover and refrigerate until ready to serve. This gets better the longer it sits.

Note: if you are going to let this sit for a couple of days in refrigerator, wait until the day you are ready to serve to put the icing on.

 

 

 

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