Sunday, December 2, 2007

Butterfinger Cake

1 devil’s food cake mix
9 oz butterscotch/caramel topping
4 Butterfinger candy bars (crushed)
8-12 oz cool whip

Bake cake according to directions on box in a 9x13 pan, let cool for at least 20 minutes, poke 8-12 holes with a spoon and pour the topping along the top of the cake (allowing it to run in the holes). Spread cool whip and then sprinkle crushed butterfingers on top.

Tiffany Robinaugh

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