Scrumptious Butterfinger Cake


  • 1 (14 ounce) can eagle brand sweetened condensed milk
  • 3 (3 2/3 ounce) king size butterfinger candy bars
  • 1 (8 ounce) carton Cool Whip
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 3 eggs (or as called for by your cake mix)
  • 1 (18 ounce) package German chocolate cake mix

1 Preheat oven to 350F or as directed on cake mix box. 2 Prepare cake batter according to box directions and bake. I use a 9x13x2 glass pan. 3 Remove cake from oven when done and allow to slightly cool. While cake is still warm, take the handle of a wooden spoon and make holes across the top of...

View full recipe at SpringPad


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