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Butterfinger Cake

Karen Rademacher
From Jane Otto, but we use a different candy bar on top. Gooey and decadent.
Diane: I like to use Score candy bars. We got this recipe from Shawn.
Ingredients Instructions

Ingredients
  

  • 1 package German chocolate cake mix
  • 1 jar caramel topping
  • 1 can sweetened condensed milk
  • 1 tub Cool Whip
  • 1 large Butterfinger bar crushed

Instructions
 

  1. Bake the cake according to the directions on the box. While it’s baking, mix the caramel topping and sweetened condensed milk together. As soon as the cake comes out of the oven, poke holes all over it (use a wooden spoon, poke all the way to the bottom). Pour the caramel mixture over the cake. Let cool. Then top with Cool Whip and the crushed Butterfinger bar.