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)
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INGREDIENTS: Makes Approximately 4 1/2 Cups 500 Unsalted Softened Butter 395g (1 CaN) Sweetened Condensed Milk 2 Butterfinger Bars (4 bars you like it more intense - no extra milk) 1/3 Cup warm Milk
This rich, decadent, sweet Butterfinger Cake is moist, irresistible, and so easy to make. A chocolate boxed cake mix is baked and then poked with fork tines before a sweet, gooey caramel and sweetened condensed milk is poured on top. Top with a light, fluffy whipped topping mixed with Butterfinger candy bars for the best, simple, quick, and easy dessert that everyone will love!
BUTTERFINGER POKE CAKE made easy with Box Cake Mix
BUTTERFINGER POKE CAKE made easy with Box Cake Mix
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Mama Sue's Southern Kitchen makes BUTTERFINGER CAKE | Better than anything cake | Dessert idea
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