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    Butterfinger Cake


    Source of Recipe


    (nanamitchem)

    List of Ingredients




    1 box German Chocolate Cake
    1 jar Milky Way or Caramel Ice Cream topping

    Frosting:
    1 (8 ounce) package cream cheese softened
    1 cup powdered sugar
    1/2 cup granulated sugar
    4 large Butterfinger candy bars, divided
    1 (12 ounce) container frozen whipped topping, thawed

    Recipe



    Make Duncan Hines German Chocolate Cake as instructed. When done, poke holes in the top of cake with end of rounded wooden spoon. Pour caramel topping into holes and all over the top of cake. Let set in refrigerator for at least 2 hours.

    Beat granulated sugar and cream cheese together beating for at least 2 minutes. Add confectioners sugar and beat well. Fold in whipped cream and 2 crushed Butterfinger bars. Spread over the top of cake.

    Crush remaining 2 Butterfinger bars and sprinkle over the top of cake.

 

 

 

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