Wednesday, September 21, 2011
I've been making this cake for as long as I can remember. I got the recipe from a coworker at one of my very first jobs in The Ham. It has become one of our all-time favorite dessert recipes. It is so good and soooo easy to make. Chicken Legs is always requesting this cake, but I rarely make it because we can't control ourselves around it! The cake is incredibly moist, and I love the caramel and Butterfingers together. Make this for your next potluck or tailgate party. It will be a huge hit; I promise!
1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed
Bake cake in a 9x13-inch pan according to direction on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.
Tip: I like to freeze the butterfingers and crush them right in the wrapper.
Cooked by Steph & Eaten by Tadd 9/21/2011