Do you try new recipes before you serve them to company or take them to an event? Normally I do! There's nothing worse than making a dish for a dinner party and having it be a flop. We were having friends over for dessert and I was debating whether or not to make a tried and true dessert recipe or try a new one. Browsing the dessert recipes, I'd pinned on Pinterest I saw this Butterfinger Cake. Looks easy enough and doesn't use too many ingredients, I decided to give it a try. Oh my gosh, what a great choice, simple to put together and so good! This may become my new go to for dessert. I am going to try it next time with a chocolate cake and Heath bars!!!
Recipe Courtesy of Plain Chicken
1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed
Bake cake according to direction on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork. Pour milk mixture over the cake. Allow cake to cool completely.
If you don't want it quite as sweet, add half the can and half of the jar.
Sprinkle two candy bars over cake. Spread (refrigerator temp) Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.
I am linking this to On The Menu Monday and Miz Helen's Full Plate Thursday!!!