BUTTERFINGER CAKE
I've had this recipe for years and a friend on JAP just asked for it, so I will share my variation of it! The younger generation at church enjoys this recipe and requests it often. It is cool and refreshing during these hot summer days. I hope you enjoy it as much as my kids did!
Provided by Judy Martin
Categories Chocolate
Time 45m
Number Of Ingredients 5
Steps:
- 1. Bake cake according to package directions in a 9X13 cake pan. Leave in pan.
- 2. Make butterfinger bars into crumbs by removing wrappers and place in a gallon ziplock bag. Hammer with rolling pin until crumbs are made.
- 3. Poke holes in cake with large meat fork. Pour over top of hot cake the sweetened condensed milk and the caramel sauce. Spread over hot cake and allow to penetrate the holes in the cake. Cool to room temperature, then cover and refrigerate.
- 4. When cake is cold, spread the cool whip evenly over the top and spread the candy crumbs over the top. Refrigerate!
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Layla Percival
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Mulumbu Yusuf
[email protected]This cake was a hit with my family and friends. It's definitely a keeper!
Addai Richmond Oppong
[email protected]This is the best Butterfinger cake I've ever had! The chocolate and peanut butter flavors are perfectly balanced.
shan sahos
[email protected]I love this recipe! It's so simple and the cake always turns out perfectly.
Baraka Loic
[email protected]This cake was so easy to make and it turned out so well! I'm definitely going to make it again.
Ntsako Hope
[email protected]This cake was a little dry for my taste. I think I'll try adding some sour cream or buttermilk to the batter next time.
Patrick PHD
[email protected]I had some trouble getting the cake to bake evenly. The edges were a little overdone while the center was still a little undercooked.
Md atik Atik
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think next time I'll use a semi-sweet chocolate instead of a milk chocolate.
Karma
[email protected]I was a little skeptical about this recipe at first, but I'm so glad I tried it. The cake was moist and flavorful, and the frosting was creamy and delicious.
DJ Savvy
[email protected]This is my new go-to recipe for chocolate cake. It's so rich and decadent, and the peanut butter frosting is the perfect complement.
Diblo Shëriff
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's so easy to make and the results are always amazing.
Polo Gaitan
[email protected]This Butterfinger cake was an absolute hit at my party! Everyone raved about how moist and delicious it was. The chocolate and peanut butter frosting was the perfect finishing touch.