BUTTERFINGER CAKE

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Butterfinger Cake image

Make and share this Butterfinger Cake recipe from Food.com.

Provided by Serena 485247

Categories     Dessert

Time 38m

Yield 20 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
12 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
2 butterfinger candy bars, crushed
1 (8 ounce) jar caramel ice cream topping
1 (16 ounce) can heavy cream
1 dash vanilla
1/4 teaspoon sugar

Steps:

  • Bake cake in a 13 x 9-inch cake pan as directed on box.
  • While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
  • Pour caramel sauce over cake and let cool.
  • Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
  • Keep refrigerated.
  • Homemade whipped cream.
  • 1 can heavy cream.
  • Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.

*** Explore more Butterfinger Cake Recipes »

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