Monday, July 18, 2011

Butterfinger cake

So my blog friend Amber posted a picture of her butterfinger cake last night on facebook. And ever since I have been DYING for butterfinger cake! Butterfingers are my favorite candy bars by far!!! SO yum! They took them out of our vending machines at work and I haven't been the same since! haha ok not that big of a deal but it's all good. She posted the recipe HERE and I can't wait to make it!

Butterfinger Cake:

1 box butter cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container of cool whip
4 Butterfinger candy bars (these are the large ones, I just buy 2 packages of the fun size)

Mix cake batter and cook according to box directions.
*Note: the box will say 35 minutes but I only cook 30. You do not want to over cook
because it will become dry much quicker.

Mix the caramel and the condensed milk together in a bowl.
As soon as the cake comes out of the oven, poke holes in it while it is still hot
and pour the caramel mixture on top so it will seep into the holes

Let the cake stand and cool for about an hour and a half to two hours. I know, it's hard
to wait. Once it is cooled begin chopping your butterfingers. I crush mine in a tiny little
food chopper. You can chop them in a food processor, hand chopper, or put them in a
ziploc bag and pound them with a hammer! It doesnt' reallly matter. After you have about
2 large bars or 8 small bars crushed fine, sprinkle them over the cake. After you have sprinkled a layer of Butterfinger over the cake, you can then top with your Cool Whip. You will probably get little bits of Butterfinger in your cool whip, but that's okay. In fact, it makes it look even cuter. Once you have done this, do a rough chop of a few more butterfingers to garnish the top. It should look like this.

After this step, regrigerate. You can refrigerate as long as you like.

Thanks Amber!!! Can't wait to try this yumminess!!