BUTTERFINGER ECSTASY CAKE
1 Box of yellow cake mix (eggs, oil, water).
1 Crushed king size Butterfinger bar.
1 Small (14 oz) can of sweetened condensed milk.
1 (12.25) Jar of caramel syrup.
16 Oz. of heavy whipping cream.
⅓ C. of powdered sugar.
HOW TO MAKE:
1-First, bake the cake as directed in the box, once baked, poke holes in the top and let the cake cool.
2-In a bowl, mix together the sweetened condensed milk and caramel sauce and pour over the cake.
3-In a mixing bowl, beat the heavy whipping cream with a hand mixer for a few minutes until it starts to thicken.
4-Mix in the powdered sugar and beat for a few minutes.
5-Spread the whipped cream over the cake and top with crushed butterfingers.
Slice and Voila!
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