Butterfinger Cake

The name of this cake says it all - Butterfingers! My oldest sons favorite candy bar are Butterfingers and I made this for him a few weeks back to celebrate starting his new job! The cake is sooo easy to make and is delicious. I love candy bar cakes and have also made a Milky Way one that I'll post soon. This one starts with a basic yellow cake mix but if you have a good recipe for one from scratch that would be fine too. I found this recipe over at Kelly's Favorite Recipes.

Spring break starts here next week so my youngest son is thrilled his last day of school is tomorrow! It's been feeling like spring here this past week but is supposed to cool down considerably over the next few days. Oh well, hope it warms up next week again....so it really feels like spring break!!

1 box yellow cake mix
1 can sweetened condensed milk

1 jar caramel ice cream topping

1 (8 oz) container cool whip, thawed

1 King sized Butterfinger candy bar, coarsely chopped

Mix up batter and bake in a 9 x 13 in baking (or glass dish) according to package directions. When the cake comes out of the oven poke holes in the top of it using a fork.

Combine sweetened condensed milk and caramel topping in a 2 cup glass measuring cup. Pour about half of the caramel mixture slowly over cake. Use a rubber spatula to spread evenly over cake. Wait 10 minutes for the cake to soak up the caramel mixture, then pour the remaining mixture over the cake and spread evenly again. Cool cake completely.

Spread cool whip evenly over cooled cake, then sprinkle Butterfinger pieces on top. Cover and refrigerate for several hours or overnight. Let stand out on counter for about a half hour before serving. Enjoy!