Chocolate Cake Mix
2 Butterfinger candy bars
Condensed Milk
Caramel Ice Cream Topping
Cool Whip (9 oz.)
· Bake a chocolate cake as directed on box in a 9x13 inch pan
· When cake is done, poke holes in cake with handle of a wooden spoon
· Mix together . . .
1 can of sweetened condensed milk
1 jar of caramel ice cream topping
· Spread mixture over cake.
· Crush 1 large Butterfinger candy bar and sprinkle over cake
· When cake is cool – Spread 1 – 9 oz. Container of Cool Whip over cake and sprinkle another crushed Butterfinger bar over it.
· KEEP IN REFERIGERATOR
*may add a little vanilla to cool-whip for a little more flavor
