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Butterfinger Cake
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Description
You have probably heard of Health Bar Cake. Mmm, it’s one of our favorites! This is the Butterfinger version, just as yummy and so easy too!
Ingredients
- 1 box Yellow, White, Or French Vanilla Cake Mix, 16-18 Ounce Box
- Additional Required Ingredients For Cake Mix (typically Water, Oil And Eggs)
- 1 can (14 Oz) Sweetened Condensed Milk
- 1 jar (16 Oz )Caramel Topping
- 4 whole (2 Oz Each) Butterfinger Candy Bars
- 8 ounces, weight Cool Whip
Preparation
Bake the cake mix according to the package directions. While hot, poke holes all over the top of the cake. Pour the can of sweetened condensed milk and caramel over the top of the hot cake. Crush up 3 Butterfingers and spread on top of gooey layer. Allow to cool and refrigerate. Once cooled completely, top with Cool Whip and the last Butterfinger, crushed. Serve cold.
Eat within 3 days as it gets soggy otherwise!
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3 Comments
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4littleFergusons on 5.4.2011
LOL, Jazzy! I totally get the big cool whip on purpose so I can slather the top good and proper, then clean off the spoon of course!
Holy Cow Cake sounds DIVIIIINE!
ALilBitofEverything on 5.4.2011
I’ve had both the heath and butterfinger versions–both delicious! I’ve also had a version called Holy Cow cake. Same principle, but chocolate cake, use a jar of hot fudge topping rather than the candy bars (keeping all else the same). Try it, you’ll swoon! (I’d probably be tempted to use more than 8 oz. of cool whip, but that’s the kinda gal I am.)
Jena@Triple Cross Ranch on 5.2.2011
YUM! My mom used to make a similar version when I was a kid, it was always my favorite and I’m so glad you posted this one! I can’t wait to make it!