Butterfinger Cake

1 box chocolate cake mix
1 large jar caramel ice cream topping
1 can Eagle Brand Condensed Milk
4 Butterfinger candy bars (crushed)
1 8 ounce Cool Whip (thawed)

Directions: Bake cake according to package directions in a 13 x 9 inch pan. Poke holes in warm cake with a wooden spoon. Mix caramel topping and Eagle Brand milk together. Spread over warm cake. Sprinkle with crushed candy (reserve some for topping of cake). When cake is cool, top with Cool Whip, sprinkle with remaining candy pieces. Refrigerate.

Lisa Moore-Parker


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