1 angel food cake -- crumbled 1 stick butter 4 egg yolks 2 cups confectioner's sugar 1 teaspoon vanilla 1 16 oz. tub Cool Whip 8 large Butterfinger candy bars Two or more hours ahead, freeze candy bars in wrappers. Crush bars (while still in wrappers) using a rollng pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip. Layer 9x13 inch pan with 1/2 angel food cake; next layer 1/2 creamed mixture; next layer 1/2 Butterfingers. Repeat and serve. Karen-greenlee@bellsouth.net (MC)
How To make Butterfinger Cake 's Videos
How to make a Delicious Butterfinger Cake
Butterfinger fun pack 1-8 oz cool whip 1jar Carmel Sweetened condensed milk 1box chocolate cake mix What ever ingredients your cake calls for God bless enjoy
Butterfinger Cake -- Fast and Easy -- So Delicious !!!
Butterfinger Cake -- Fast and Easy -- So Delicious !!!
Butterfinger Cake Ingredients 1 Chocolate Cake Mix + eggs, Oil to make the cake 8 oz caramel sauce 14 oz sweetened condensed milk 4 Butterfinger Candy Bars 16 oz Cool Whips Instructions Preheat oven according to cake mix directions. Prepare cake according to directions on the box. Allow the cake to cool a bit before poking holes all over it with a wooden spoon handle. Combine sweetened condensed milk and caramel sauce in a bowl. Pour mixture over the warm cake evenly. Cut Butterfinger bars into pieces. Sprinkle half of the Butterfingers over the top of the cake. Once the cake is cooled, cover the cake with Cool Whip evenly. Top with remaining Butterfinger pieces. Store in the refrigerator.
Paula Deen Strawberry Cake
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Butterfinger Cake
FULL RECIPE: Butterfinger Poke Cake - yellow cake, caramel, sweetened condensed milk, crushed Butterfingers and cool whip. Great cake recipe for a potluck! Everyone goes crazy over this cake!! There is never any left.
BUTTERFINGER PIE | NO BAKE DESSERT | SIMPLE AND DELICIOUS!
BUTTERFINGER PIE INGREDIENTS: 1 (8-ounce) block of cream cheese, room temperature 1/2 cup creamy peanut butter 1 cup powdered sugar 2 and a half cups of crushed Butterfinger candy bars or Butterfinger Bits. Reserve half a cup for topping. 1 (8-ounce) container of whipped topping, thawed 1 store-bought Oreo or graham cracker crust **** HOMEMADE OREO PIE CRUST RECIPE Crush 20-25 Oreo cookies in a food processor or place cookies in a plastic storage bag and crush them with a mallet or rolling pin. Combine the crushed cookies with 5 tablespoons of melted, unsalted butter. Press the mixture into the bottom of a 9-inch pie plate. Refrigerate the pie crust while you’re making the filling. DIRECTIONS: Mix cream cheese and peanut butter with a mixer until smooth. Mix in powdered sugar. Fold in crushed Butterfingers and whipped topping. Pour mixture into prepared pie crust. Sprinkle reserved candy on top. Refrigerate at least 5 hours before serving. ____________________________________________________________________________________
About Me: I'm married to the love of my life and we recently welcomed our first baby. Every day is an adventure in life AND food!
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