Bake cake following directions on cake mix box.
Remove baked cake and poke holes through cake and pour the can of condensed milk over cake.
Let cake cool, the pour jar of caramel topping over cake.
Spread Cool Whip on top.
Crush and sprinkle Butterfinger candy bars on top of Cool Whip.
Refrigerate cake. Best if cake is refrigerated overnight before served.
emperature specified on the cake mix box.
Prepare
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
To make cake, position rack in top third
Prepare cake mix as directed on box.
Let cool and crumble in chunks.
Mix powdered sugar, egg yolks and oleo. Add Cool Whip. Crumble the Butterfingers.
(If you freeze these before, they will crumble finer.)
Layer cake crumbs, Cool Whip mixture, then Butterfinger crumbs.
dium bowl, stir together the cake mix, vanilla pudding mix, and
FOR THE CAKE: Place eggs in blender container
pray with flour.
Prepare cake mix following package directions(adding
Mix cake mix as directed.
Bake cake in square pan. When cake is done, stick holes in it and pour milk over cake.
Pour caramel sauce over cake. Crush one of the Butterfinger candy bars and sprinkle over the cake.
Let cake cool.
Spread Cool Whip over cake. Sprinkle the other Butterfinger over the Cool Whip. Stripe with caramel sauce.
Bake cake according to cake box directions. Use oblong pan. Punch holes in cake while still warm. Mix Eagle Brand milk with caramel topping. Pour over cake. Spread Cool Whip on top of this. Crush Butterfinger bars (very fine) and sprinkle over top of cake. Keep refrigerated. This cake can be made ahead of time and it can also be frozen.
Prep time: 45 minutes. Servings: 12 to 20 squares.
Follow directions on cake box, substituting champagne in place
Punch angel food cake up into small pieces and put in a cake pan.
Crush 3 Butterfinger candy bars and sprinkle over cake.
Mix egg yolks, Cool Whip, butter and powdered sugar.
Mix all together with mixer until well blended.
Pour over cake.
Crush 3 Butterfinger candy bars and sprinkle over cake.
Put in refrigerator overnight.
Bake cake according to the directions on cake mix.
Using a 9 x 13 inch pan.
While cake is hot, take a wooden spoon handle and punch holes all over top of cake and pour condensed milk over cake.
Place in refrigerator and let set overnight.
Spread Cool Whip over cake.
Crush butterfinger candy bars and sprinkle over the top.
Place in refrigerator until ready to serve.
Tip for crushing candy: place candy bars in plastic bag and beat well with rolling pin.
Mix butter, sugar, egg yolks, vanilla, and Cool Whip well. Tear up angel food cake in small pieces.
Crush Butterfinger bars into small pieces.
Make cake by layering angel food cake pieces, then Cool Whip mixture, and then Butterfinger pieces.
Repeat steps for next layer.
s directed on cake mix box.
Prepare cake batter according to
Bake cake in a 9 x 13-inch pan.
After cooling slightly, poke holes in cake with the end of a knife.
Pour the caramel topping over the cake, spreading it to fill the holes and cover the cake. Allow the cake and topping to cool to room temperature, then spread the Cool Whip on top of the caramel topping.
Sprinkle Butterfinger crumbs on top of the Cool Whip.
Keep refrigerated.
Mix butter, powdered sugar and egg yolks.
Fold in Cool Whip. Break 1/2 of angel food cake in tiny pieces.
Put in a large bowl. Top with 1/2 of Cool Whip mixture and top with 1/3 of Butterfinger candy.
Repeat second layer same as first.
Top with Butterfinger candy.