butterfinger poke cake recipe
Beat on medium speed until well combined add Butterfinger bits and fold into batter. Allow cake to cool completely.
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Allow the cake to cool a bit before poking holes all over it with a wooden spoon handle.
. Sprinkle two candy bars over cake. Prepare cake mix following package directions adding water oil and eggs. 1 2 18 ounce butterfinger candy bars finely chopped directions Preheat oven to 350F.
While cake is baking mix milk and caramel topping until well blended. Using the handle of a wooden spoon poke holes in cooled cake about 1-inch apart. Combine sweetened condensed milk and caramel sauce in a bowl.
Bake cake for 20-22 minutes. Spray or grease a 13 x 9 or 11 x 7-inch baking dish. Scatter 34 of the Butterfingers pieces on the top of the cake.
Then spread the Cool Whip over the cake. When the cake is done and while its still hot poke holes in it with a fork or straw. Pour milk mixture over the cake.
If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want. Preheat oven to 350F. 4 Butterfinger Candy Bars 16 oz Cool Whips Instructions Preheat oven according to cake mix directions.
Pour into prepared pan and bake as directed on package. See NOTES if using 11 x 7 pan. Find amylee elsewhere on the web.
Mix together sweetened condensed milk and caramel sauce. Make cake according to box directions. Add 1 chopped Butterfinger to batter stirring well.
Spray a 13 x 9 inch baking pan with nonstick baking spray with flour. Prepare cake according to directions on the box. Let the cake cool for 30 minutes- 1 hour and top with the cool whip left over caramel and Butterfinger pieces.
Prepare cake according to the instructions and ingredients listed on the box. Let it soak in the holes. Remove from oven and let the cake cool.
Pour mixture over the cake. Pour batter into a 9 inch by 13 inch pan. Cool cake in the fridge for an hour.
Sprinkle chopped butterfingers on top. Preheat oven to temp directed on cake mix box. Pour mixture over the warm cake evenly.
Pour the can of sweetened condensed milk and 12 to 34 jar of caramel all over the cake making sure that it seeps into the holes. Bake cake in a 913-inch pan according to direction on the package.
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