Do you love candy and cake? If you are reading this, chances are you do or at least know someone that does. Either way, I’ve got you covered with this Butterfinger Cake. It’s been around a very long time and it could very well be your Mama, and your Grandma, made this cake. Yes, indeed. Chocolate, caramel, candy and cool whip!!!! Shut the front door! Hurry up and make this for yourself or that someone that you know that needs this. Needing is a good thing, at least when you are talking Butterfinger Cake. Right?
15 or 16 oz. box German Chocolate Cake Mix
14 oz. can sweetened condensed milk, homemade
14 to 16 oz. jar caramel sauce, the one for ice cream
12 pack (7.8 oz.) Butterfinger Candy Bars homemade
16 oz. tub Cool Whip, slightly thawed
Put candy bars in freezer. Make cake according to directions. Let cool 10 minutes. Using the handle of a plastic or wooden mixing spoon, poke holes all over cake, half way through cake. Mix condensed milk and caramel sauce while cake cools. Pour over cake.
Take candy bars out of freezer and crush, while still in wrapper, with something heavy. Sprinkle 6 crushed Butterfinger Candy Bars over cake and into the holes, Top with slightly thawed Cool Whip. Sprinkle with rest of crushed Butterfinger Candy Bars. Keep in refrigerator. Enjoy!
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