Butterfinger Cake

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  • 1 German chocolate cake mix
  • 1 jar of caramel
  • 1 can of sweetened condensed milk
  • 3 Butterfinger bars, crushed
  • 1 8-oz carton of Cool whip


Cook cake according to directions in a 9 x 13-inch pan. When cake is done take a wooden spoon and poke holes in cake. Mix caramel and sweetened condensed milk, pour over the cake. Let cool completely then spoon on the Cool whip and spread evenly, then sprinkle the crushed Butterfinger's on top.