Butterfinger Cake

• 1 Box yellow cake mix that has pudding in the mix
• 1 cup can sweet condensed milk
• 1/2 cup jar of caramel sauce
• 1 tub of cool whip
• 4 Large Butterfinger Candy Bars
• 2 medium sized zip lock bags

1. Follow directions on the yellow cake as instructed.
2. While it's baking make the sauce mixture.
3. Take the measured amount of the can of condensed milk & of the jar or caramel sauce and mix together in a bowl.
4. When cake is done baking take out of the oven.
5. Poke hole in the still warm cake with a fork.
6. Then pour the mixture of sauces over the cake spreading evenly.
7. It should absorb were the fork holes are and through the rest of the cake after a couple minutes.
8. Let sit & cool completely.
9. While it is cooling place the butterfingers in the freezer for about 5 minutes.
10. Take out of freezer crush up in two small zip lock baggies.
11. Two bars of candy in each baggie.
12. Crush up the candies in each bag.
13. Then sprinkle one crushed up butterfinger candy bar zip lock bag on top of cake.
14. Let sit for a couple minutes.
15. Then take your cool whip tube and mix up really well till it's nice a smooth and silky looking.
16. Spread the cool whip on the cake.
17. Take the last zip lock bag of crushed up butterfingers and sprinkle it on top of the cake as evenly as possible.
18. I added some caramel sauce & chocolate sauce design on top of my cake to give it some more flavor.
19. Eat & Enjoy!
20. I hope you like this recipe!!!
21. !

yellow cake, sweet condensed milk, caramel sauce, cool whip, butterfinger

Taken from cookpad.com/us/recipes/357514-butterfinger-cake (may not work)