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|28 Dec 2002|
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!