Sunday, August 14, 2011

Butterfinger Cake

This bad boy is rich! It is one of those that tastes better the longer it sits in the fridge - assuming, of course, that it lasts that long.

Butterfinger Cake

1 German chocolate cake mix
1 can sweetened condensed milk
3 large butterfinger bars, crushed
8 oz Cool Whip

Prepare and bake cake as directed. Remove from oven and punch holes in cake with the handle of a wooden spoon. Pour milk over cake. With oven turned off, place cake back in oven for a few minutes until milk soaks into cake. Sprinkle candy bars over cake. When cooled, top with Cool Whip. Refrigerate.

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