Quick. Easy. Tasty. Attractive. These are just four words to describe this wonderful Butterfinger Cake. I made this cake for an impromtu weeknight family dinner. I work full-time so my evening time is at a premium, but sharing a good meal occassionally with my married children and their families is definetly worth the effort. My family loves having meals that Mama cooks, so I am always on the lookout for recipes that are easy to prepare and don't take a lot of time but they have to be up to my standards in taste and appeal. If I am cooking during the week, I also like to provide a dessert, just to make sure the meal is special. You know everything that we Mom's cook or bake has to be special.
1 German chocolate or other chocolate cake mix and ingredients as noted on the box
1 can Eagle Brand milk
1 8 oz. jar Caramel
1 12 oz container Cool Whip
1 king size or 2 regular Butterfinger candy bars
Prepare cake as directed on box in a 9x13 sheet pan. In a bowl, combine caramel and Eagle Brand milk and stir until well blended. When cake is baked and while still hot, poke holes in the cake with the end of a wooden spoon. Pour the caramel mixture over the top of the cake, allowing it to soak in. Let cool completely. When cool, top with Cool Whip and sprinkle with crushed candy bars. Refrigerate before serving.
I'm joining the Foodie Friday party at Designs By Gollum. Please click the link to visit our hostess, Michael, and check out all the yummy recipes provided this week.
All The Best,