ButterFinger Cake Recipe

This is the best cake ever.

1 box German Chocolate Cake Mix (baked according to package

directions

5 Butterfing candy bars

1 jar caramel ice cream topping

1 can sweetened condensed milk

Cool Whip for topping

Chocolate Syrup

Bake the cake according to package directions and in a 13 x 9 inch

pan. When it's done, and while it's still hot, punch holes in the

cake and pour the sweetened condensed milk over the top making sure

some of it sinks in the holes.

Do the same with the caramel ice cream topping.

Sprinkle on some of the broken candy pieces.

When it's cool, spread the Cool Whip topping on the top, and then

sprinkle the rest of the broken bars. Then drizzle more caramel all

over and then drizzle chocolate syrup all over in zig zags.

Hint! Put all your candy bars in the freezer. When you're ready to

use them, take them from the freezer.

Leave the wrappers on and takea mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.

Cuisine: American

Main Ingredient: Cake