Butterfinger Cake Recipe

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Butterfinger Cake

Judy Martin

By
@hillcrestchurchcook

I've had this recipe for years and a friend on JAP just asked for it, so I will share my variation of it! The younger generation at church enjoys this recipe and requests it often. It is cool and refreshing during these hot summer days. I hope you enjoy it as much as my kids did!


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Comments:

Serves:

12-16

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 can(s)
sweetened condensed milk
1 jar(s)
caramel syrup or ice cream topping
8 oz
cool whip
8 medium
butterfinger bars
1 box
duncan hines yellow cake mix and ingredients needed to make the cake per box instructions

Directions Step-By-Step

1
Bake cake according to package directions in a 9X13 cake pan. Leave in pan.
2
Make butterfinger bars into crumbs by removing wrappers and place in a gallon ziplock bag. Hammer with rolling pin until crumbs are made.
3
Poke holes in cake with large meat fork. Pour over top of hot cake the sweetened condensed milk and the caramel sauce. Spread over hot cake and allow to penetrate the holes in the cake. Cool to room temperature, then cover and refrigerate.
4
When cake is cold, spread the cool whip evenly over the top and spread the candy crumbs over the top. Refrigerate!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #Cool, #moist, #crunchy