Butterfinger Cake

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 (18 1/4 ounce) box german chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 12 ounces cool whip
• 1 (14 ounce) can sweetened condensed milk
• 2 butterfinger candy bars, crushed
• 1 (8 ounce) jar caramel ice cream topping
• 1 (16 ounce) can heavy cream
• 1 dash vanilla
• 1/4 teaspoon sugar

Recipe

• 1 bake cake in a 13 x 9-inch cake pan as directed on box.
• 2 while cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
• 3 pour caramel sauce over cake and let cool.
• 4 spread cool whip over cake and sprinkle crushed butterfingers over the top of cake.
• 5 keep refrigerated.
• 6 homemade whipped cream.
• 7 1 can heavy cream.
• 8 put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.