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.
Refrigerate.
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