Butterfinger Cake
Be the first to rate this recipe
A home-kitchen version of butterfinger cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 box Duncan Hines Swiss chocolate cake mix
- 1 can Eagle Brand milk
- 1 jar butterscotch topping
- 1 large container Cool Whip
- 6 regular size Butterfinger candy bars
Method
Bake cake as directed.
While cake is hot, punch holes in cake (use wooden spoon handle).
Pour Eagle Brand over cake.
Pour topping over cake.
Grind candy bars; sprinkle 1/2 of candy over cake.
Cool.
Spread Cool Whip over cake.
Put remaining candy on top.
Refrigerate.
Rate:
