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Butterfinger Cake


by webtexan

This butterfinger cake recipe is the best cake ever, I make it all the time.

Ingredients
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1 box German Chocolate Cake Mix; (baked according to package directions)
5 Butterfinger candy bars
1 jar Caramel ice cream topping
1 can Sweetened condensed milk
Cool Whip; for topping
Chocolate syrup

Original recipe makes 12 Servings


Preparation
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Bake the cake according to package directions 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!!!
Notes

Best Cake Ever!


Nutrition
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Calories per serving: 352

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Courtesy: BigOven

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Cake Magazine: Butterfinger Cake
Butterfinger Cake
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