Butterfinger Cake

Butterfinger Cake Ingredients

1 box German Chocolate Cake Mix (baked according to package	1 can sweetened condensed milk
directions	Cool Whip for topping
5 Butterfing candy bars	Chocolate Syrup
1 jar caramel ice cream topping

Instructions for Butterfinger Cake

Bake the cake according to package directions and in a 13 x 9 inch
pan. When it's done, and while it's still hot, punch holes in the
cake and pour the sweetened condensed milk over the top making sure
some of it sinks in the holes.
Do the same with the caramel ice cream topping.
Sprinkle on some of the broken candy pieces.
When it's cool, spread the Cool Whip topping on the top, and then
sprinkle the rest of the broken bars. Then drizzle more caramel all
over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to
use them, take them from the freezer. Leave the wrappers on and take
a mallet or a hammer and smash them inside the wrappers. Keep cool
until you need them.
Enjoy!!!


Main Ingredient: CakeCuisine: American

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