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BUTTERFINGER CAKE

Source of Recipe

email - Jan Taylor


List of Ingredients

16 oz. frozen pound cake, thawed
12 oz. frozen whipped topping, partially thawed
1 cup creamy peanut butter
8 oz. butterfinger candy, coarsely chopped
1 cup hot fudge sauce



Recipe

Carefully cut pound cake into three layers. Gently fold 2-1/2 cups whipped topping and the peanut butter together. Fold in 1/2 cup of the crushed candy.

Place bottom cake layer on a serving plate. Spread with 1/4 cup hot fudge sauce. Gently spread half of peanut butter filling over fudge. Top with middle cake layer; spread with 1/4 cup fudge sauce and remaining filling. Top with remaining cake layer. Spread top and sides of cake with remaining whipped topping. Sprinkle remaining candies over cake top. Heat remaining hot fudge sauce and drizzle over top of cake.

ENJOY!

Jan