BUTTERFINGER CAKE II

MS Farmer's Market Cookbook p. 225
Sherriel Moore; Brandon, MS

Ingredients

Directions:
1 devil's food cake mix
1 can sweetened condensed milk
1 12 oz carton Cool Whip
10 bite-sized Butterfinger bars (or 3 regular sized bars)
●Bake cake according to package instructions; remove from oven.
●Poke holes over cake and pour sweetened condensed milk over top of cake, allowing milk to drizzle into holes.
●Refrigerate cake for several hours. Break up cold candy bars; set aside.
●Spread Cool Whip on cake and top with Butterfinger pieces.

●Refrigerate cake.