Butterfinger Cake
Ingredients
- 1 box Duncan Hines Swiss chocolate cake mix
- 1 can Eagle Brand milk
- 1 jar butterscotch topping
- 1 large container Cool Whip
- 6 regular size Butterfinger candy bars
Directions
- Bake cake as directed
- While cake is hot punch holes in cake use wooden spoon handle
- Pour Eagle Brand over cake
- Pour topping over cake
- Grind candy bars sprinkle 12 of candy over cake
- Cool
- Spread Cool Whip over cake
- Put remaining candy on top
- Refrigerate