April 25, 2008

Butterfinger Cake

1 box chocolate cake mix
1 can Eagle Brand milk
1 jar caramel ice cream topping
3 butterfingers
1 8 oz cool whip
chocolate syrup

Prepare cake as directed on box.
Mix condensed milk and all but 1/4 cup of the caramel.
After baking cake, poke holes in the top and pour milk and caramel mix over the top.
Crust 1 1/2 butterfingers and sprinkle on top of cake.
Spread cool whip on top.
Crush remaining butterfingers and sprinkle on top
Drench with chocolate syrum and the rest of the caramel topping.

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