Butterfinger Cake

Name: Butterfinger Cake
Ingredients: 1 box Yellow, White, Or French Vanilla Cake Mix, 16-18 Ounce Box; Additional Required Ingredients For Cake Mix (typically Water, Oil And Eggs); 1 can (14 Oz) Sweetened Condensed Milk; 1 jar (16 Oz )Caramel Topping; 4 whole (2 Oz Each) Butterfinger Candy Bars; 8 ounces, weight Cool Whip

6 ingredients

2 steps

Ingredients

1 box Yellow, White, Or French Vanilla Cake Mix, 16-18 Ounce Box
Additional Required Ingredients For Cake Mix (typically Water, Oil And Eggs)
1 can (14 Oz) Sweetened Condensed Milk
1 jar (16 Oz )Caramel Topping
4 whole (2 Oz Each) Butterfinger Candy Bars
8 ounces, weight Cool Whip

Directions

1

Bake the cake mix according to the package directions. While hot, poke holes all over the top of the cake. Pour the can of sweetened condensed milk and caramel over the top of the hot cake. Crush up 3 Butterfingers and spread on top of gooey layer. Allow to cool and refrigerate. Once cooled completely, top with Cool Whip and the last Butterfinger, crushed. Serve cold.
2

Eat within 3 days as it gets soggy otherwise!