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    Butterfinger Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 butter pecan cake mix
    8 oz. can of Eagle Brand
    15 oz. bottle of caramel syrup
    4 large Butterfinger bars
    8 oz. cool whip

    Recipe



    Bake cake in a 9 x 13 pan according to instructions on box. Let cool. Poke holes in the cake. Mix the Eaglebrand and caramel syrup and pour 1/2 of the mixture over the cake. Refrigerate for 20 minutes. Remove from the refrigerator and cover with Cool Whip. Drizzle with the remaining eaglebrand/caramel mixture and sprinkle with chopped Butterfinger candy bars.

    Chill for 2 hours before serving.

 

 

 

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