Butterfinger Cake

1 box Pillsbury Dark Chocolate cake mix (Pillsbury is my fav, but any dark choc will do)
1 (14oz) can of sweetened condensed milk
1 tub Cool Whip, thawed (you won’t use the whole thing..maybe about half the tub)
1-2 Butterfinger candy bars, crushed up (can be substitued, but Butterfinger is best)

Prepare cake according to directions on the back of the box. When you remove it from the oven, poke it with a fork until there is a million spots all over the top (haha!) then pour can of milk over the top. (the idea is to help the milk get absorbed). Once the cake has cooled enough, place in the refrigerator for 2-3 hours. Remove from fridge, apply a generous layer of Cool Whip, and sprinkle with crushed up Butterfinger. Enjoy! Store in the fridge as this cake is best chilled 🙂

*to crush the butterfinger, I take the butt of a knife and crush it up through the package. Then I scissor the top off (kind of like a go-gurt) and sprinkle it out. Make sure you don’t crush it entirely to crumbs :)*

❤ Joanna Schaper


One response to “Butterfinger Cake

  1. This sounds amazing!!

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