MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butterfinger Cake
 Categories: Cakes, Dairy, Chocolate, Nuts
      Yield: 15 Servings

 13 1/4 oz Box chocolate cake mix
 12 1/4 oz Jar caramel sundae syrup
      1 c  Sweetened condensed milk
    1/4 c  Confectioners' sugar
      2 tb Creamy peanut butter
  1 1/2 c  Heavy whipping cream
      3    Butterfinger candy bars;
           - chopped

  Preheat oven to 350°F/175°C.

  Bake cake according to package directions for a 13x9" cake. Let
  cool 5 minutes. Use the end of a wooden spoon to poke holes 1"
  apart throughout cake. Pour caramel sundae syrup and sweetened
  condensed milk over cake; set aside to cool completely.

  Place confectioners' sugar and peanut butter in a large bowl. Beat
  on medium speed until combined, 1 to 2 minutes. Reduce mixer speed
  to low; slowly add cream. Bring mixer speed up to medium-high,
  beating until stiff peaks form. Spread over cooled cake. Cover;
  refrigerate at least 2 hours or overnight. Sprinkle with chopped
  candy bars before serving.

  Recipe by Cathy Trochelman, Brookfield, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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