Butterfinger Cake
by Nicey Mcgaha
Ingredients:
1 chocolate cake mix
3 eggs
1/2 cup oil
Water
1 large package Cool Whip
1 large jar caramel topping for ice cream
3 Butterfinger candy bars
Method: Make the cake and bake according to package directions in a 13-by-9-
inch pan. When done, remove from oven and allow to cool. Poke holes in cake
and fill half to three quarters full with caramel topping. Complete filling
the holes with Cool Whip and use the rest as frosting. Crush the
Butterfinger candy bars and sprinkle on top. Swirl any left-over caramel
topping on top, then refrigerate. Cut and serve and most of all enjoy.
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