Butterfinger Cake

Every Thursday night we have our high school bible study/small group meet at our house for a few hours.  We love this time of the week!  Unfortunately, this semester I've had online class meetings during this time so I haven't been able to participate much in our Disciple bible study.  I hate that I'm having to miss it!  But, I try to always have some good treats prepared for the high school students to enjoy and snack on during our time together.  I love to cook/bake, so I use this time to try out different recipes.  I tell them that they are my "guinea pigs"!  This past week, I found a recipe that was a success (and super easy).  Thought I would share it.... it's an easy one to make for the holiday season parties coming up!

Butterfinger Cake


1 box yellow cake mix, including ingredients to make the cake
1 can sweetened condensed milk
1 (8oz) tub light cool-whip (thawed)
1 jar Smucker's caramel ice cream topping
4 regular sized Butterfinger candy bars

1.  Bake cake according to the directions on the back of the box.
2.  While the cake is baking, mix the milk and caramel topping until very well blended.
3.  When the cake is done and still warm, poke holes in the cake with a straw.
4.  Pour the milk/caramel mixture over the cake and allow it to cool.
5.  Sprinkle two candy bars over the cake.  (I froze the Butterfingers and then crushed them up while they were still in their package.)
6.  Spread Cool Whip over the top and then sprinkle the other two crushed up Butterfingers on top.
7.  Enjoy!

Tip:  I didn't have time to allow the cake to cool completely so I served this warm, but then chilled the remains.