From: JOHN SANDERS
Date: Wed, 22 Nov 2000 08:43:56 -0600
This isn't really a Thanksgiving dish, nor is it a complicated recipe, but
the colors of this snack reminds me of fall and you're unlikely to get any
complaints from anyone that eats it. It's so easy to make that there's no
excuses for not doing it.
Butterfinger Cake
What you'll need:
1 box of your favorite devil's food cake mix (read box, as other ingredients
may be necessary)
1 can of condensed milk
1 small container of cool whip
4 to 5 large Butterfinger bars
13x9 cake pan
Preparation:
Bake the cake according to package. Remove from oven and poke several large
holes in it. Pour 3/4 - full can of condensed milk on it depending on how
moist you prefer it to be. Let it cool. Once cool, spread a thin layer of
cool whip on the surface. Now crush the butterfinger bars and sprinkle on
top until entire cake is covered. It's ready to serve.
I like to refrigerate the cake before serving. The cake is so moist, cool,
and delicious. Enjoy!
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