Butterfinger Cake
Submitted by Tanya Fitzjarrald
Ingredients
- 1 yellow cake mix
- 4 large Butterfinger candy bars
- 1 tub Cool Whip
- 1 jar caramel or butterscotch ice cream topping
Instructions
- Bake cake by box ingredients in a 13x9 pan. While still hot and just out of the 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 for icing. Crush candy bars and sprinkle over top of cake.
Notes
This recipe is special because my mom taught me how to make this as a little girl. In memory of her, I taught my kids and now my grandkids how to make it.