Butterfinger Cake
Recipe: https://recipestripper.com/recipes/4c405ab8-3441-493b-805f-bf776c7d57f3
Original source: https://www.theresasmixednuts.com/2011/12/i-dont-bake-lot-of-cakes-but-since-my.html
Archived source: https://web.archive.org/web/20250429180117id_/https://www.theresasmixednuts.com/2011/12/i-dont-bake-lot-of-cakes-but-since-my.html (captured 2025-04-29T18:01:17.000Z)

Ingredients
- 1 (18.25 ounce) box German chocolate cake mix
- 1 container Cool Whip
- 1 can sweetened condensed milk
- 1 bag Butterfinger candy bars, crushed
- 1 jar caramel ice cream topping

Instructions
1. Bake cake in a 13 x 9-inch cake pan or 2 8 inch round cake pans as directed on box. While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes. Pour caramel sauce over cake and let cool.
2. Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake. Keep refrigerated.