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Ingredients
- 1 pkg. milk chocolate cake mix
- 2 (2.1oz) Butterfinger candy bars, finely chopped and
- divided
- 1 (14oz) can sweetened condensed milk
- 1 (12.25 oz) jar caramel ice cream topping
- 8 oz. Cool whip
- Garnish: Chopped Butterfinger Bars
Preparation
Step 1
Heat oven to 350. Spray a 9x13 pan with nonstick baking spray with flour.
Prepare cake mix following pkg. directions. Add 1 chopped Butterfinger to batter, stirring well.
Pour into prepared pan, bake as directed on pkg.
Let cake cool 5 min. Using the handle of a wooden spoon, poke holes in cake in 1" intervals, poking half way through the cake. Pour condensed milk and caramel topping evenly over cake. Sprinkle remaining 1 chopped Butterfinger over caramel. Cover and chill.
Before serving, spread cool whip evenly over cake. Garnish with chopped Butterfinger if desired.