Decadent Butterfinger Cake Recipes

DECADENT BUTTERFINGER CAKE

Steps:

• 1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
• 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
• 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
• 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
• 5. Enjoy!
• 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.

BUTTERFINGER CAKE

Steps:

• Bake cake in a 13 x 9-inch cake pan as directed on box.
• While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
• Pour caramel sauce over cake and let cool.
• Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
• Keep refrigerated.
• Homemade whipped cream.
• 1 can heavy cream.
• Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.