Ingredients: 1 box yellow cake mix (plus eggs, water, and oil called for on cake mix box) 1 (14 oz) can sweetened condensed milk 1 (12-17 oz) jar caramel ice cream topping 1 (8oz) tub Cool-Whip (we used fat-free) 4 regular sized Butterfinger candy bars, crushed
Directions: Place candy bars in freezer and bake cake according to direction on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork (or straw, but I prefer the fork method). The more holes you poke, the more caramel sauce will seep through the cake. Trust me- you want lots of holes!! Pour caramel/milk mixture over the cake. Allow cake to cool completely.
Butterfinger Caramel Cake
Source: Plain Chicken
Ingredients:
1 box yellow cake mix (plus eggs, water, and oil called for on cake mix box)
1 (14 oz) can sweetened condensed milk
1 (12-17 oz) jar caramel ice cream topping
1 (8oz) tub Cool-Whip (we used fat-free)
4 regular sized Butterfinger candy bars, crushed
Directions:
Place candy bars in freezer and bake cake according to direction on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork (or straw, but I prefer the fork method). The more holes you poke, the more caramel sauce will seep through the cake. Trust me- you want lots of holes!! Pour caramel/milk mixture over the cake. Allow cake to cool completely.