Butterfinger Cake
Submitted by Tanya Fitzjarrald
Ingredients
- 1 yellow cake mix plus ingredients on box
- 1 jar caramel or butterscotch ice cream topping
- 4 lg. Butterfinger candy bars crushed
- 1 tub Cool Whip
Instructions
- Bake cake by box directions in a 13x9 pan. While still hot and just out of oven, poke holes with toothpick all over cake. Pour entire jar of topping all over cake. Let cool then refrigerate for 1 hour. After chilled, spread Cool Whip over entire cake. Sprinkle candy bars over top of cake.
Notes
This recipe is special because my mom taught me how to make this as a little girl so in memory of her I taught my kids and now my grandkids how to make it.