Monday, June 12, 2017

BUTTERFINGER REFRIGERATOR CAKE

1 package (2-layer size) chocolate cake mix
1 can (14-oz) sweetened condensed milk
11 oz bag of Butterfinger snack size candy bars, chopped
1 jar caramel ice cream topping
1 carton (6-oz) frozen whipped topping, thawed

Prepare cake mix according to the package directions and bake in a 9 x 13-inch pan. Cool completely in pan on wire rack.

Using the handle of a wooden spoon, poke holes approximately 1-inch apart in the cake.

Pour the milk over the cake.

Sprinkle half the chopped candy over the cake and top with the ice cream topping.

Spread the whipped topping over the cake and sprinkle the remaining candy over the top.

Cake should be kept in the refrigerator.

Note: File Photo

This is a recipe I received from a friend of mine.

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