Wednesday, April 24, 2013
Holy Cow Cake
Chocolate Cake Mix (your preference), baked as directed 1-14 oz. can of sweetened condensed milk 8 oz. jar of caramel topping 4-5 Butterfingers candy bars, crushed 1-8 oz. cream cheese, softened 12 oz. Cool Whip Prepare and bake cake as directed on package. Meanwhile, blend caramel and sweetened condensed milk. After removing cake from oven, use a skewer or fork to poke holes into the top of the cake. Pour caramel mixture over cake. Crush candy bars and sprinkle half of them over the warm cake. Chill. Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake. Sprinkle with remaining candy.