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Butterfinger Cake Recipe

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This recipe for Butterfinger Cake is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box German chocolate cake mix
5 Butterfinger candy bars
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 container Cool Whip
Chocolate syrup
Directions:
Directions:
Bake the cake according to package directions in a 13x9” pan. When it’s done, and while its still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it’s cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig-zags.
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 and smash them inside the wrappers. Keep cool until you need them.

 

 

 

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