Prepare cake according to package directions
using a 13 x 9-inch baking pan. Cool completely in pan on wire
rack.
Poke holes in cake about 1-inch apart
and 1-inch deep using handle of wooden spoon. Pour sweetened
condensed milk over cake. Sprinkle with half of chopped Butterfinger.
Pour caramel topping over Butterfinger.
Spread whipped cream over cake; sprinkle
with remaining chopped Butterfinger. Store in refrigerator until
ready to serve. Refrigerate any uneaten cake.
Makes 15 servings.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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