Monday, October 7, 2013

Butterfinger Cake


Chocolate cake mix, sweetened condensed milk, whip cream, caramel sauce and of course Butterfingers...
1 chocolate cake(can use yellow if you prefer)
1 can of sweetened condensed milk 
1 jar of caramel sauce 
1 small tub of whipped cream 
2 Butterfinger candy bars
(Optional chocolate syrup) - I used a chocolate caramel sauce.



  1. Follow directions on cake mix box.
  2. While the cake is still warm, poke holes through out cake with a wooden spoon.   
  3. Pour sweetened condensed milk into holes pour rest of milk all over cake.
  4. Wait 15 minutes then pour the caramel sauce into the holes and over the cake.
  5. Refrigerate the cake over night so that cake is completely cool.
  6. The next day frost cake with cool whip.
  7. Drizzle chocolate syrup over the cake.
  8. Sprinkle crushed candy bars over top of cake.


Will keep in the refrigerator for days.