Butterfinger Poke Cake

Butterfinger Poke Cake | Aunt Bee's Recipes


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Ingredients
  • 1 box yellow cake mix, plus ingredients to make the cake (Pro Tip: I sub melted unsalted butter for the oil and milk for the water anytime I use a cake mix.)
  • 1 can Eaglebrand sweetened condensed milk
  • 1 jar Smucker's caramel ice cream topping
  • 12 oz Cool-Whip, thawed
  • 4 regular sized Butterfinger candy bars, crushed
Instructions
Bake cake in a 9x13 pan according to package directions
Meanwhile, mix sweetened condensed milk and caramel topping in a bowl. When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw. Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.



Sprinkle two of the crushed butterfinger bars evenly over cake. Spread Cool Whip over the top and then sprinkle the remaining 2 candy bars over the top. Chill in the fridge overnight or for several hours. ENJ

source:http://www.auntbeesrecipes.com/2017/07/butterfinger-poke-cake.html

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