Thursday, April 9, 2009

Butterfinger Cake

1 box German Chocolate Cake Mix-cheap brand works best

·                          5 Butterfinger candy bars

·                          1 jar caramel ice cream topping

·                          1 can sweetened condensed milk

·                          Cool Whip for topping (or real whipped cream-add 3 TB powdered sugar)

·                           Chocolate Syrup


Bake the cake according to package directions and in a 13 x 9 inch

pan. When it's done, and while it's still hot, punch holes in the

cake and pour the sweetened condensed milk over the top making sure

some of it sinks in the holes.

Do the same with the caramel ice cream topping.

Sprinkle on some of the broken candy pieces.

When it's cool, spread the Cool Whip topping on the top, and then

sprinkle the rest of the broken bars. Then drizzle more caramel all

over and then drizzle chocolate syrup in a zigzag pattern


1 comment:

Amy said...

OK-this is SWEEET. But good. Next time I make-I am going to use a little less caramel and syrup.Cool whip is ok-but real whipped cream w/ a LITTLE powdered sugar would be better. Dont be cheap and skimp on the butterfingers. Add one extra even.