"Nobody Better Touch My Butterfinger" Cake

Hey everyone!!

Yup I'm so on a roll this week. Apparently stress is a good motivation to be in the kitchen trying to work it out. 

Now this cake is to die for. Not even kidding. Teen #2's workers were here yesterday had a piece & even took one for the road. 

I was asked by them for the recipe. 

*Please note like always I never use boxed cake mix. We all know how that turns out for me lol. 

But give it a whirl either from scratch or box, you will have the same desired effect. 

My Favorite part of this whole cake is taking the candy bars in a sealed zip bag wrapped in a towel, putting it on the counter & beating the holy Hanna out of it with the hammer. It's very therapeutic. A must try in my opinion. 

BUTTERFINGER CAKE:

WHAT YOU NEED:

 

• 1 box yellow cake mix, and all ingredients it calls for
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar caramel topping
• 1 (8 oz) tub cool whip, thawed to room temp
• 3-4 regular size Butterfinger candy bars

 

INSTRUCTIONS:

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5-10 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with crushed Butterfinger candy bar pieces.
8. Store in fridge until ready to eat. Store any leftovers in fridge.