Butterfinger Cake Monday, February 11, 2008


Gigi Schooler Morgan County Chamber of Commerce

1 dark chocolate cake mix of your choice
ingredients as needed to mix cake
1 can sweetened condensed milk
1 12 oz container whipped topping, thawed
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping
1 large Butterfinger candy bar


Prepare cake according to package directions in a 9x13 inch pan. When you remove cake from the oven, punch holes in cake (use a fork or the handle of a wooden spoon), spoon sweetened condensed milk evenly over cake. Cool, cover and allow to stand overnight in the refrigerator. When ready to serve, crush the candy bar fairly fine. Ice cake heavily with whipped topping. Drizzle caramel and chocolate attractively over cake. Sprinkle with candy crumbs. Serve. Keep any left over (which is unlikely) in the refrigerator.

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