Butterfinger Cake!

By melissaf

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

1 box devil’s food cake mix
12 ounce jar caramel topping
14 ounce can Condensed milk
16 ounce container frozen whipped topping, thawed
1 Butterfinger candy bar, crushed

Details

Adapted from southernplate.com

Preparation

Step 1

Prepare cake according to package directions and bake in a 9x13 pan.

Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Cover and refrigerate until chilled.

After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.