Here is a recipe I thought I would share! It is definitely not for diabetics...sorry Lori!
Butterfinger Cake
1 (18.25 oz) pkg. milk chocolate cake mix
2 (2.1 oz) Butterfinger candy bars, chopped and divided
1 (14 oz) can sweetened condensed milk
1 (12.25 oz) jar caramel ice cream topping
1 (8 oz) carton Cool Whip
Preheat oven to 350 degrees. Spray 13 x 9 in. baking pan and flour. Prepare cake mix following package directions. Add 1 chopped Butterfinger to batter. Let cake cool 5 minutes. Poke holes in cake. Pour condensed milk over cake. Poor caramel topping over cake. Sprinkle remaining Butterfinger over cake. Cover and chill. Berfore serving, spread Cool Whip over cake. Garnish with chopped Butterfinger.
Oh my gosh! That sounds absolutely decadent!
ReplyDeleteYummy! I'll have to make this for school or when Vic is out of town. Guilty pleasures. :)
ReplyDeleteI've come to a brick wall! I tried to post to my blog and I get lost. Can you give me some step by step after I click post to blog, I think I got that far - posted successfully, user names and passwords throw me. Now how to I get it to blog? I'm frustrated!
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