Butterfinger Cake

5 ingredients
9 steps

Ingredients

  • 1 box Duncan Hines Swiss chocolate cake mix
  • 1 can Eagle Brand milk
  • 1 jar butterscotch topping
  • 1 large container Cool Whip
  • 6 regular size Butterfinger candy bars

Directions

  1. 1
    Bake cake as directed.
  2. 2
    While cake is hot, punch holes in cake (use wooden spoon handle).
  3. 3
    Pour Eagle Brand over cake.
  4. 4
    Pour topping over cake.
  5. 5
    Grind candy bars; sprinkle 1/2 of candy over cake.
  6. 6
    Cool.
  7. 7
    Spread Cool Whip over cake.
  8. 8
    Put remaining candy on top.
  9. 9
    Refrigerate.

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