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Butterfinger Cake




Source of Recipe


Kathy


List of Ingredients




Butterfinger Cake from Kathy


18 oz. Butter pecan cake mix
8 oz. Can of Eagle Brand sweetened condensed milk
15 oz. Large bottle of caramel syrup
4 large Butterfinger candy bars
8 oz. Cool Whip


Recipe





In large mixing bowl, prepare cake mix as directed on box. Pour into
A 9x13 baking dish. Bake at 375 for 35 to 40 minutes or until
Toothpick comes out clean. Let cool on rack. Poke holes all over top
Of cake with a straw. In small bowl, mix the can of sweetened
Condensed milk and caramel. Pour 1/2 of the mixture over entire cake,

Let mixture soak by chilling for 20 minutes. Take out the of the
Refrigerator and cover top of entire cake with Cool Whip. Pour the
Other 1/2 of caramel on top of Cool Whip. Crush Butterfinger candy
Bars and sprinkle over entire top of cake. Chill cake for 2 hours to
Let set. Cut cake and serve.