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Tuesday, November 16, 2010

Butterfinger Cake

Thursday is the Thanksgiving Feast for JD's preschool class.  I signed myself up for two easy things, lol. Cranberry sauce and a dessert. 

Have you ever had Butterfinger Cake? Oh dear God ... It's so delicious. This is the second one I've ever made and I'm going to try Paula Deen's recipe. It's a little different but only because of the cake mix and the chocolate. But surely those aren't that big of a deal.  So here it is:


1 box marble cake mix
1 (14 oz.) can sweetened condensed milk
1 jar prepared caramel topping
1 bag snack size Butterfinger candies
1 (8 oz.) container whipped topping
1 cup prepared chocolate syrup


Pre-heat oven to 350ºF.

Bake cake as directed in a 9x13 pan.  Let cool.  Poke holes all over cake.  In a medium-mixing bowl mix condensed milk and caramel topping.  Pour over cake.  Break Butterfinger candy and sprinkle half all over cake.  Top with whipped topping and sprinkle with remaining candy.  Drizzle with chocolate syrup.

Doesn't that just sound delicious? 


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Deb (aka Fannie Applecrack) said...


I love butterfingers. This cake looks so delicious. I'm going to copy the recipe and try this "bad boy". Thanks for sharing it.

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