CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Butterfinger Cake

My granny has been making this cake for as long as I can remember, and it’s become a family favorite. I always request her to make it every time I go for a visit.

Ingredients

  • 1 box German Chocolate cake mix
  • 1-1/4 cups Water
  • 3 Eggs
  • 1/2 cup Vegetable Oil
  • 14 oz. jar of Hershey’s Caramel Syrup
  • 14 oz. can Sweetened Condensed Milk
  • 12 oz. container of Cool Whip
  • 1 bag of snack-sized Butterfingers

Directions

  • To make the cakes, follow the directions on the German Chocolate cake mix box, using the first three ingredients. (I used Duncan Hines cake mix.) Allow 10-15 minutes to cool.
  • Place the first layer onto a cake plate. Punch holes in the first cake layer with a straw (do not press the straw all the way through the cake).
  • Mix the caramel and milk in a medium-size bowl. Pour the mixture into the holes, and spread a very thin layer of the mixture on top of the cake.
  • Spread on a thick layer of Cool Whip. Do not cover the sides of the cake.
  • Break up about three or four of the Butterfingers in a plastic bag. Then, scatter the Butterfinger pieces on top of the cake layer (using as much as you’d like).
  • Repeat with each layer.
  • Refrigerate.
   

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