I have eaten lots of sweets in my lifetime, but this weekend we made a butterfinger cake. It was to die for! It a refrigerator cake, and melt in your mouth good!
Here is the recipe:
1 box Devil's Food cake mix prepared by package instructions
1 12.25 ounce Caramel topping (for ice cream)
1 can (12 oz) Eagle Brand Milk
2 ea Butterfinger candy bars crushed
1 Cool whip topping
Prepare the cake mix according to the instructions on the package, and bake in a 13" x 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, and spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.
This is indeed the best thing I have had to eat yesterday and today. YUMMY!!!!