Butterfinger Cake

Ingredients

• 1 box German Chocolate cake mix(bake as directed)

• 1 can Eagle Brand sweetened condensed milk

• 1 small jar Caramel ice cream topping

• Two large butterfinger candy bars, broken and crumbled (divided)

• Cool whip

Directions

1. Bake the cake according to instructions on box. 

2. Meanwhile mix the sweetened condensed milk and caramel topping together until well-blended. Set aside.

3. As soon as cake is taken from oven, poke holes all over cake.  Pour most of the milk and caramel mixture evenly over cake. Reserving 3 tbsp for later.

4. Sprinkle crushed Butterfinger candy bars over cake. You can use more or less, according to your preference.  Reserve half, as they will serve as topping).

5. Refrigerate cake at least 6 hours.  (Best if overnight)

6. When ready to serve, top with a large tub of Cool Whip. 

7. Drizzle the remaining milk and caramel mixture on the cool whip.   

8. Sprinkle remaining Butterfinger crumbles over the top.

Urban Cowgill Updated 2024