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Butterfinger Cake

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Description:
Good for the summertime!


Date Added:	August 13, 2008	Season:
Category:	Desserts / Sweets	Prep. Method:
Calories:		Dish Type:	Cake
Serves:	0	Cuisine:
Prep. Time:

Ingredients:

1 box Devil's Food cake mix
10 oz. cola or diet cola
1 egg white
7 oz. sweetened condensed milk -- see notes
2 tablespoons peanut butter -- see notes
8 oz. frozen whipped topping (such as cool whip) -- thawed
7 Nestle fun-size Butterfinger candy bars -- see notes

Directions:

Combine cake mix, cola and egg white. Bake according to cake mix instructions in a greased 9×13 pan.
A few minutes before the cake is to be done, combine sweetened condensed milk and peanut butter in a saucepan. Cook and stir on low to make creamy and warm.
When cake is done and still hot, poke holes in top of cake with a knife and pour peanut butter mixture over top of cake. You may have to spread the mixture a little to help it go down into the holes. Sprinkle top with half of the chopped Butterfingers. Cook cake completely.
Cover with Cool Whip and sprinkle remaining Butterfingers over top. Keep in fridge until ready to serve.
Stacy's Notes: Made July 2008 to take to Gail's house. Made in my glass Pyrex with carrying tote. I used a boxed devils food cake mix, coke zero and 1 egg white as directed. For the topping, I used the entire 15 oz can of sweetened condensed milk, and used a little more peanut butter, 2 1/2 to 3 tablespoons. I used about 10 small size Butterfinger bars. More butterfingers make it better!

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Added On: August 13, 2008

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