This cake is so easy, but it's a crowd pleaser. If we are having an FFA, 4-H, PTO, church dinners, the county livestock show, or feeding the teachers at the school, this is the cake I'm expected to make. By the end of the school year, I'm usually tired of making it! The funny thing about it, is that not one of my four children like it! However, my 14-year-old daughter asks me to make it for school and church events because her friends want it and she knows they all expect it!
BUTTERFINGER CAKE
1 butter pecan cake mix
1 1/4 cup water
1/3 cup oil
3 eggs
1 jar caramel
1 can condensed milk
1 small carton whipped topping
1 pkg. snack-sized Butterfinger candy bars, crushed
Mix cake mix, water, oil and eggs per directions on box of cake mix. Bake as directed at 350 degrees. Do not overbake. Immediately after the cake is out of the oven, poke holes all over using the end of a wooden spoon (probably every 1/2 inch or so - fairly close). Pour entire jar of caramel sauce all over the top of the cake. Then pour entire can of condensed milk over the cake. Place lid or foil on top of cake (without allowing to cool first)and place in refrigerator overnight or for several hours. Before serving, top with whipped topping and crushed candy bars.
I always double this recipe. Two cake mixes will work in a 13" x 18.5" sheet cake pan. Mine is Doughmakers brand and it has a lid. The lid won't fit once the whipped topping and candy have been added on top, but actually it's always been gone when I've served it, so I've never had to worry about that!
Gratituesday is hosted by Heavenly Homemakers. I am grateful that my mom and sister are doing this blog with me. It's so much fun!
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1 comment:
That sounds sooo good. I make a similar one with a german chocolate cake mix, pouring Hershey's syrup in place of the caramel! We call it the "Mayor's favorite cake" around here, since it was one of our former mayor's favorites!
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