Butterfinger Cake

I found this cake online last week and made it for our small group Super Bowl party and LOVED it! My friend Sarah has requested that I make this for her birthday b/c she only got one piece. Yah, it's that good. 

Butterfinger Cake

• 1 box of yellow cake mix and the items needed to make it
• 1 can of condensed milk
• 1 jar of caramel sundae topping
• 1 tub of Cool Whip or whipped topping
• 4 regular sized Butterfingers candy bars

 1. Bake the yellow cake in a 9x13 pan as directed on the box.

 2. While it is baking, mix together caramel and condensed milk.

 3. When cake is hot out of the oven, poke holes in the cake with a fork. Pour caramel mixture over the hot cake and let it sit until completely cooled. The cake should soak up the caramel.

4. Crush up two of the Butterfingers and sprinkle them over the cake. (I put the candy bars in the freezer because they crush better. I actually crush them in the wrappers then cut the tops off and just pour them out over the cake.)

5. Ice the cake with the Cool Whip and top with last two crushed Butterfingers. Store in the fridge once iced. Enjoy!

 *Trust me, this cake will be a hit!My kids even liked the leftovers the next day--it was surprisingly not overly soggy the 2nd day. Great for pitch-in dinner at church or work. 

Comments

[Mel]

This sounds really good, too. :)