Butterfinger Ecstasy Cake

            

Ingredients:

 

1 box of yellow cake mix (eggs, oil, water).
1 crushed king size Butterfinger bar.
1 small (14 oz) can of sweetened condensed milk.
1 (12.25) jar of caramel syrup.
16 oz of heavy whipping cream.
⅓ cup of powdered sugar.

 

 

Directions:

First, bake the cake as directed in the box, once baked, poke holes in the top and let the cake cool.
In a bowl, mix together the sweetened condensed milk and caramel sauce and pour over the cake.
In a mixing bowl, beat the heavy whipping cream with a hand mixer for a few minutes until it starts to thicken.
Mix in the powdered sugar and beat for a few minutes.
Spread the whipped cream over the cake and top with crushed butterfingers.

 

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