Butterfinger Cake

By Terry M

Ingredients

• 1 box German Chocolate Cake Mix; (baked according to package directions)
• 4 large Butterfinger candy bars or 8 small ones
• 1 jar butterscotch ice cream topping
• 1 can Eagle Brand
• 1 can reddi-whip

Preparation

Step 1

Bake the cake according to package directions in a 9 x 13 inch pan. Cool. Poke holes in the cake with a straw or wooden spoon handle. Pour the Eagle Brand and butterscotch topping over cake. Sprinkle ½ crushed butterfingers over cake. Top with Reddi-Whip. Sprinkle remaining ½ butterfingers over top. Refrigerate for several hours.
Hint: Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.