Butterfinger Cake |
| Name: |
Krista Starnes |
| Base: |
Parris Island |
| Recipe: |
1 box chocolate cake mix
1 jar ice cream butterscotch topping
8 oz. container cool whip
3 king size butter finger candy bars crushed
Grease and flour 13x9 inch pan. Mix and bake cake according to directions on box. Let cool for 10 minutes. Poke 10 holes in cake with handle of wooden spoon. Pour butterscotch topping over cake; let cool completely. Spread cool whip over cake and top with crushed candy. cover and store in fridge. |
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