Everything good in life is either illegal, immoral, or fattening, or so they say. Butterfinger Cake can be cold hard (and yummy!) proof to that, but so be it. After all, it’s not so bad to indulge once in a while in something that you know can’t do your figure any good.
Butterfinger® is a candy bar made by Nestlé which has a crumbling and orange-colored center that can be compared to crisp caramel and peanut butter and it is covered in chocolatey coating. It has been around for decades and is a darling to many.
This cake recipe is such a guilty pleasure most especially to those who love Butterfinger candy bar per se.
| Butterfinger Cake • 1 box German chocolate cake mix • 8 ounces butterscotch topping for ice cream • 2 large Butterfinger® candy bars • 1 large carton whipped topping • 1 cup pecans, chopped Mix cake according to package directions, and bake in a 9×13-inch pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of whipped topping along with the pecans. Spread over cooled cake, and top with reserved Butterfinger. Refrigerate until ready to serve. |
Enjoy!
