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Butterfinger Cake

A chocolate cake topped with whipped cream, caramel topping, and butterfingers.

Ingredients

  • 1 box german chocolate cake mix
  • 6 oz. caramel topping
  • 1 8 oz. can sweetened condensed milk
  • 1 12 oz. tub whipped topping, softened
  • 2 butterfinger bars, crushed

Directions

  1. Mix cake and bake according to directions. While still warm poke holes in cake and pour evaporated milk and caramel topping over the cake. Let cool completely. Spread cool whip evenly over cake and top with crushed butterfingers. Refrigerate until serving.
  2. Also works well with Heath bars.