Butterfinger Cake

Ready in 1 hour

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Tip: Another recipe with the exact-same name "Butterfinger Cake" ranks higher.


Ingredients

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1 Box Yellow cake mix; Plus ingredients to make cake
1 can Sweetened Condensed Milk
1 Jar Smuckers caramel ice cream topping
1-8 ounce tub Cool whip
4 Regular sized butterfinger candy bars; Crushed

Original recipe makes 1 Servings

Servings  

Preparation

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Tip: I like to freeze the butterfingers and crush them right in the wrapper.

Credits

Added on Award Medal
Calories Per Serving: 3640 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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