Butterfinger Cake
5 ingredients
1 steps
Ingredients
- 1 yellow cake mix
- 14 oz. can sweetened Eagle Brand milk
- 2 large Butterfinger bars, crushed
- 18 oz. jar caramel ice cream topping
- 16 oz. Cool Whip
Directions
-
1Bake cake as directed in 13 x 9 pan. Let cool. Poke holes in cake with wooden spoon handle. Mix topping and milk in bowl and cover cake. Pour 1/2 of crushed candy bars over cake. Top with Cool Whip, then with the rest of the candy bar.
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