Butterfinger Caramel Cake

We had a full house last night, 15 people for dinner, with nieces and nephews and their kids and a friend, it was a party and a party needs cake and this cake was the bomb!

1 box yellow cake mix plus ingredients to make cake

1 (14 oz) can sweetened condensed milk

1 (12 – 17 oz) jar caramel ice cream topping

1 (8 oz) tub Cool Whip, thawed

4 regular size Butter finger candy bars

1  Put candy bars in freezer.  Bake cake according to package directions for a 9 x 13″ cake.

2  While cake is baking, mix milk and caramel topping together until well blended.  When cake is done and out of oven, immediately poke holes all over the top with a fork.  Pour milk/caramel mixture over top of cake and especially into the holes.  Let cake cool completely.

3  Take candy bars out of freezer and smash with hammer while still in wrappers.  Sprinkle 2 of smashed bars over top of cake.  Spread Cool Whip over that then top with remaining 2 bars.  Chill at least 1 hour before serving.

recipe from Six Sisters’ Stuff