Monday, May 4, 2009

Butterfinger Cake Recipe

  • 1 box chocolate cake mix (You can use any flavor you like.)
  • 1 can sweetened concensed milk, not evaporated
  • 1 jar caramel ice cream topping
  • 2 Butterfinger candy bars, chilled
  • 8 oz. carton of Cool Whip
Bake cake by box directions. While cake is baking, mix milk and caramel topping until well blended. Then, crush up the butterfinger candy bars.
When the cake is done and while it's still hot, poke holes in it with a fork or straw. We used a straw, which filled up with chocolate cake. The kids nearly gave themselves aneurysms sucking the cake a good way.

Pour milk mixture over the cake. Then, sprinkle one candy bar over the cake. Spread Cool Whip over the top.

Finally, sprinkle the other candy bar on tip. Chill.

Tip: Stick the candy bars in the freezer for 30 minutes before crumbling to make it easy. The cake is best when made one day in advance. Do not try to calculate calories. It will make you sad.

This was a huge hit at church yesterday!

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