Update my dinner status, I'm making this tonight.
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Servings: 0 Servings
Total Time (median): tell us
Ingredients
- 1 box Yellow butter flavored cake mix prepared by package instructions
- 1 12.25 ounce Caramel topping (for ice cream)
- 1 can (12 oz) Eagle Brand Milk
- 2 ea Butterfinger candy bars crushed - divided use
- 1 Cool whip topping
Preparation
Prepare the cake mix according to the instructions on the package, and bake in a 13" x 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, and spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.
