Butterfinger Cake

By Gigirox

Ingredients

• 1 box cake mix (white, yellow, or choc.)
• All ingredients listed to make cake
• 1/2 can sweetened condensed milk
• 1/2 jar caramel ice cream topping
• 1 small container cool whip
• 3 full-size (or 8 'fun size') Butterfingers candy bars, crushed

Details

Adapted from keyingredient.com

Preparation

Step 1

Prepare cake as usual and bake in a 9'x13' pan. Allow cake to cool slightly, about 5-10 minutes (very important step). With a table knife or steak knife, poke holes about 1 inch apart, all over the top of the cake-- some all the way thru to the bottom of the cake, and some that aren't quite as deep. Be sure to poke a hole or two in each corner of the cake.

Slowly pour 1/4 can of sweetened condensed milk all over the top of the cake; follow that by pouring 1/4 jar of caramel topping. Allow these to start absorbing into the cake, poking more holes in cake if needed. Then pour remaining 1/4 can milk and 1/4 jar of topping over the cake.

Next, sprinkle about 1/2 of the Butterfinger crumbs on top of the cake. Spread a thick layer of Cool Whip over the cake (may or may not take the entire container- according to your preference). Finally, sprinkle remaining Butterfinger crumbs on top.

While this can be eaten as soon as it's made, from past experience, it's better if refrigerated at least overnight-- and even better if refrigerated longer than that, so the toppings have time to really soak in and saturate the cake!