1Bake cake in a 9 by 13 inch pan and let cool.Crumble the cake into small pieces.Set aside.
2Mix melted butter,sugar and cream cheese together and fold intoCool Whip.
3Using a heavy spoon or meat mallet,crush the butterfinger bars into little pieces after placing them in azip lock bag.
4In a trifle bowl layer one half of the cake pieces on the bottom.Spoon one half of the cream mixture on top of the cake.Top off the cream mixture with one half of the crushed Buttrfinger candy bars.Repeat with the rest of the ingredients,ending with the candy bars.
5Drizzle some chocolate syrup over the top.
6Make this a couple hours before you serve it.Refrigerate.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...