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.
To make cake, position rack in top third
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.
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.
Break 1/2 cake into 50 cent size chunks and place in bottom of 9 x 13-inch cake pan.
Cover with 1 Cool Whip.
Sprinkle 3 Butterfinger candy bars (crushed) on top.
Repeat.
Top with maraschino cherries.
Cut angel food cake into bite size chunks in a 9 x 13-inch pan.
Mix together powdered sugar, butter and egg yolks; beat until fluffy.
Whip in Cool Whip and pour over cake.
Crush Butterfinger bars and put on top.
Better if left to set overnight.
Make cake as on box in a 9 x 13-inch pan.
Cool.
Poke holes with a knife in cake.
Pour butterscotch topping and evaporated milk on top.
Let sit in refrigerator 2 to 3 hours.
Spread whipped cream.
Top with chopped Butterfinger bars.
Melt margarine; stir in powdered sugar. Then add Cool Whip. Put a layer of cake in bottom of dish, then Cool Whip mixture. Add another layer of cake, then the rest of Cool Whip mixture. Top with Butterfinger crumbles; refrigerate.
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.
Melt butter or margarine; add powdered sugar and egg yolks. Mix well by hand.
Take 1/2 of angel food cake and break it up in small pieces in bottom of a large bowl.
Pour half of the butter mixture over cake.
Crunch 2 Butterfinger candy bars or 1 1/2 bars. Sprinkle over mixture.
Then pinch the remaining half of the cake on candy bars.
Pour the other half of the mixture on cake.
Top with 1 1/2 more Butterfinger candy bars.
Refrigerate for a while before serving.
Cook cake mix by directions on box in a 9 x 13 inch pan.
Let cake cool slightly.
Using a fork, poke holes in cake all the way to bottom of pan.
Make holes over the whole cake.
Mix milk and caramel topping together.
Pour over cake and let soak thoroughly Let cake cool and frost with whipped topping.
Crumble Butterfinger while still in wrapper.
Sprinkle over top of frosted cake.
Mix yolks and Cool Whip until soft and spreadable.
Pull apart and crumble cake.
Put Butterfinger bars in a Ziploc bag and crush. Layer in order:
cake and Cool Whip mixture, then spread Butterfinger crumbs.
Repeat layers (normally 2 layers). Refrigerate.
Bake cake as directed in a flat pan.
Punch holes in top with end of wooden spoon.
Mix Eagle Brand milk and caramel; pour over cake.
Cool.
Spread cake with Cool Whip.
Top with crushed Butterfinger bar.
Store in refrigerator.