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Candy Bar: Butterfinger Cake

Source of Recipe

BHG


List of Ingredients

1 Duncan Hines chocolate fudge cake mix
8 extra large Butterfingers bars (or small equivalent); crushed (smash with mallet inside the package)
1 jar Smuckers caramel ice cream topping
1 can eagle brand
1 large tub or 2 small tubs Cool Whip





Recipe

Mix cake mix as directed adding the contents of two large Butterfingers pieces to the batter. Bake as directed. When removed from oven...poke holes all over hot cake with fork.

Spread 1 can eagle brand condensed milk over top of cake.

Then, spread the caramel topping over hot cake.

Sprinkle the contents of 5 Butterfingers candy bar packets over top of cake...allow to cool completely. Frost with cool whip.

Sprinkle the contents of the last candy bar over top of cool whip to decorate cake. Store in the refrigerator.