Weekend Cooking is hosted by Beth Fish Reads.
I'm a little late as usual but I love this meme...
We've had quite a few pot-luck suppers at church lately so I thought I'd add one of my quick and easy stand-bys for my submission.
This cake is really simple, but the pan is always licked clean and I feel good for making something homemade instead of buying a frozen pie.
Besides some eggs and oil (for the cake mix), this is all you need to make this delicious dessert :)
All you have to do first is prepare the cake mix per the directions on the package.
Then, smoosh up one Butterfinger.
Use as much child labor as you can in the smooshing process ;)
Mix the Butterfinger and the batter well and then pour it into a 13x9 pan sprayed with non-stick spray.
Follow the cake package again for baking instructions...I cooked mine for 35 minutes...
and then let the cake cool for 5 minutes.
Take a wooden spoon and poke holes at 1 inch intervals halfway through the cake.
Pour the can of condensed milk all over the top of the cake
And then pour the jar of caramel ice cream topping all over the cake...drooling yet??
And last but not least sprinke that other smooshed Butterfinger all over the top of the cake.
Chill cake for at least 30 minutes
Right before serving spread cool whip all over the cake...be sure to buy the extra creamy kind...I mean, really, right?
Once the cake is all covered with cool whip I like to sprinkle more Butterfinger...just so the folks at church know what it is they're cutting into.
Now, my little homemade cake is ready to go :)