Butterfinger Ecstasy Cake

Butterfinger Ecstasy Cake 1


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.

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.

Slice and Voila!

Simple, easy and yummy! My husband loves this cake so much, if it were for him I’d be making it everyday! Give it a shot, it’s so worth it.