Wednesday, July 14, 2010

Butterfinger Cake = Yumminess.

If you're looking for a fast, easy and YUMMY dessert this is it. My mom's been making this for years and it is always a hit.

Butterfinger Cake

1 boxed cake mix (chocolate fudge or devils food works really well)
1 can Eagle brand sweetened condensed milk
1 small tub of cool whip
1 block of cream cheese at room temp
Lots of butterfinger bars

*If you don't like butterfingers (gasp!) you could substitute another candy bar)

Bake the cake in a 9*13 pan according to the package directions.

While cake is hot, poke holes ALL OVER it. Then pour the can of SCM all over the top. Let it soak in and completely cool.
Once the cake is cool, mix the cool whip and about half of the cream cheese being careful not to deflate the cool whip. Sometimes we use a little more cream cheese because we really like it. Spread evenly over the cake. Place butterfingers (about 4 or 5 regular sized ones) in a zip top bag. Using the smooth side of a meat mallet or a rolling pin, crush the butterfingers. Top the cake with them. Enjoy!
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