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| REAL BUTTERFINGER CAKE | |
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1 box chocolate cake mix (your favorite) 1 (12 oz.) tub whipped cream topping (Cool Whip) 6 Butterfinger candy bars Prepare chocolate cake according to package directions, let cool. Crush candy bars in a freezer bag and refrigerate while cake cooks. Once cake is completely cooled slice in half to make two cakes. On bottom half of cake spread whipped cream topping on cake and sprinkle with half of crushed candy. Place other half of cake on top and spread remaining whipped cream all over cake. Sprinkle remaining candy on top and sides. Slice and serve immediately or refrigerate. Enjoy!!! Submitted by: Mrs. Suggs | |
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recipe reviews #192212
Suzanne (Alabama) says:
This cake reminded me of those Butterfinger Blizzard things from Dairy Queen, only way more decadent. I did cheat and use extra candy bars - gotta have that crunch! The whipped cream frosting was perfect too, not too sweet and super fluffy. If you need a quick dessert that everyone will love, this is it!
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