Delicious, moist cake. Great for a sweet tooth!
Prepare your cake by following the box instructions.
In the meantime, crush the butterfingers into small pieces. (I have found that a food processor works the best.)
When the cake is finished baking, remove it from the oven and poke holes all over using a the end of a wooden spoon.
Pour the can of sweetened condensed milk and 1/2 to 3/4 jar of caramel all over the cake, making sure that it seeps into the holes.
Scatter 3/4 of the Butterfingers pieces on the top of the cake. Let the cake cool for 30 minutes- 1 hour and top with the cool whip, left over caramel and Butterfinger pieces. Enjoy!
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I made this as a groom’s cake for a wedding. It was a huge hit! Absolutely scrumptious! My husband has already put in a request for this as his birthday cake in November! I think I’ll use Heath bars and see what happens!
Prep: Cook:
Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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