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1 box Yellow butter flavored cake mix; prepared by package instructions |
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12.25 ounces Caramel topping; (for ice cream) |
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1 12-oz can Eagle Brand Milk |
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2 ea Butterfinger candy bars; crushed – divided use |
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Cool whip topping |
Prepare the cake mix according to the instructions on the package, and bake in a 13″ x 9″ pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it’s still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, and spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.