butter finger cake

How To Make butter finger cake

• 1

  Bake the cake according to the instructions on the box in a 13x9 glass baking dish.
• 2

  When done while cake is still hot poke holes in the cake and pour the condensed milk over the top making sure some sinks into the holes do the same with the caramel sauce saving some of the caramel for the top of cake.Crush butter finger bars up and sprinkle half over the caramel sauce.Put in the fridge to cool.
• 3

  Once cake is cooled take out and top with coolwhip all over the top drizzle the remaining caramel sauce and drizzle chocolate syrup over the top of the cool whip sprinkle rest of the crushed butter finger bars on top chill for about 30 mins or until ready to serve.
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