Tuesday, February 25, 2014

Butterfinger Cake

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?  






 Isn't this caramel and condensed milk, pretty?

And this? 

 This one may be my favorite.  

Bake cake according to directions on box.  Let cool 10 minutes.  Poke holes in top of cake with wooden, or plastic spoon handle.

Pour that beautiful sauce over the top of cake. 


Put Butterfingers in freezer while cake is cooking.  Take out and crush while still in wrapper.  Sprinkle crushed candy over cake.  Trying to get in the holes. 

 I could eat this right now! 

 Top with Cool Whip. 


I need to dive right in.  I mean, literally, dive. right. in!

Butterfinger Cake
ingredients

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

Directions:

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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