Butterfinger Cake
Ingredients: 1 box marble cake mix (ingredients listed on back of cake mix box - eggs, oil & water) 1 can (14 oz.) sweetened condensed milk 1 jar (12 oz.) caramel topping 1 large bar (or a handful of snack size bars) Butterfinger candy 1 (8 oz.) tub whipped topping, thawed chocolate syrup to drizzle on top (optional) Directions: Preheat oven to 350F degrees Spray 9x13 baking pan with nonstick cooking spray. Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box. When it comes out of oven, allow to cool for just a few minutes. In a medium bowl, combine sweetened condensed milk with caramel topping. Now, start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into. Drizzle caramel mixture over cake. Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake. Then sprinkle with crushed Butterfinger candy. Keep cake in the fridge until ready to serve (because of the whipped topping). If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in! Cook's Notes: This cake is also very good if you use a Devil's Food Cake mix. Enjoy! www.thecountrycook.net from http://www.thecountrycook.net/2011/12/butterfinger-cake.html -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
