Thursday, July 31, 2008

Butterfinger Cake

Butterfinger Cake

1 box Devil's Food cake mix
10 oz. cola or diet cola
1 egg white
7 oz. sweetened condensed milk
2 T. peanut butter
8 oz. frozen whipped topping (such as cool whip), thawed
7 Nestle fun-size Butterfinger candy bars

Combine cake mix, cola and egg white. Bake according to cake mix instructions in a greased 9x13 pan.

A few minutes before the cake is to be done, combine sweetened condensed milk and peanut butter in a saucepan. Cook and stir on low to make creamy and warm.

When cake is done and still hot, poke holes in top of cake with a knife and pour peanut butter mixture over top of cake. You may have to spread the mixture a little to help it go down into the holes. Sprinkle top with half of the chopped Butterfingers. Cook cake completely.

Cover with Cool Whip and sprinkle remaining Butterfingers over top. Keep in fridge until ready to serve.

Yum, and double yum. I'm also thinking a substitution of caramel for the peanut butter and some heath toffee bars might be exceptionally yummy as well.

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