Sunday, January 8, 2012

Butterfinger cake

I love to make cakes for special occasions or potlucks and cannot wait to make this one that i found on The country cooks blog.

1 box marble cake mix
(ingredients listed on back of cake mix box - eggs, oil & water)
1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) caramel topping
1 large bar (or a handful of snack size bars) Butterfinger candy
1 (8 oz.) tub whipped topping, thawed
chocolate syrup to drizzle on top (optional)

reheat oven to 350F degrees

Spray 9x13 baking pan with nonstick cooking spray.

Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box.

When it comes out of oven, allow to cool for just a few minutes.

In a medium bowl, combine sweetened condensed milk with caramel topping.
Now, start poking holes in the cake with a fork. Really get in there and stab that sucker.
You want plenty of crevices for the caramel mixture to go into.
Drizzle caramel mixture over cake.
Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake.
Then sprinkle with crushed Butterfinger candy.
keep cake in the fridge until ready to serve (because of the whipped topping)

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