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Butterfinger Cake

Submitted by Sally Crump


  • 1 box yellow cake mix (eggs, oil, water)
  • 1 crushed king-size Butterfinger bar
  • 1 smalle (14 oz.) can of sweetened condensed milk
  • 1 jar carmel syrup
  • 16 oz of heavy whipping cream
  • 1/2 cup powered sugar


First, bake the cake as directed on the box. Once baked, poke holes in the top and let the cake cool.

In a bowl, mix the sweetened condensed milk and caramel sauce and pour over the cake.

In a mixing bowl, beat the heavy whipping cream with a hand mixer for a few minutes until it starts to thicken.

Mix in the powdered sugar and beat for a few minutes.

Spread the whipped cream over the cake and top with crushed Butterfingers.

Slice and Voila!


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