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The Best Butterfinger Cake




Source of Recipe


Internet


List of Ingredients




18 ounces German chocolate cake mix
1 (8 ounce) container Cool Whip
1 (12 ounce) jar caramel ice cream topping
1 (14 ounce) can of eagle sweetened condensed milk
13 1/2 ounces king size butterfinger candy bars


Recipe



Preheat oven to temperature specified on the cake mix box. Prepare the German Chocolate Cake mix as directed on the box. Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box. When cake is done allow to cool until it is just barely warm. When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want. Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar. Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can. When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off. Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up. Makes 12 servings.