BUTTERFINGER CAKE
I've had this recipe for years and a friend on JAP just asked for it, so I will share my variation of it! The younger generation at church enjoys this recipe and requests it often. It is cool and refreshing during these hot summer days. I hope you enjoy it as much as my kids did!
Provided by Judy Martin
Categories Chocolate
Time 45m
Number Of Ingredients 5
Steps:
- 1. Bake cake according to package directions in a 9X13 cake pan. Leave in pan.
- 2. Make butterfinger bars into crumbs by removing wrappers and place in a gallon ziplock bag. Hammer with rolling pin until crumbs are made.
- 3. Poke holes in cake with large meat fork. Pour over top of hot cake the sweetened condensed milk and the caramel sauce. Spread over hot cake and allow to penetrate the holes in the cake. Cool to room temperature, then cover and refrigerate.
- 4. When cake is cold, spread the cool whip evenly over the top and spread the candy crumbs over the top. Refrigerate!
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