MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Butterfinger Cake
Categories: Cakes, Dairy, Chocolate, Nuts
     Yield: 15 Servings

13 1/4 oz Box chocolate cake mix
12 1/4 oz Jar caramel sundae syrup
     1 c  Sweetened condensed milk
   1/4 c  Confectioners' sugar
     2 tb Creamy peanut butter
 1 1/2 c  Heavy whipping cream
     3    Butterfinger candy bars;
          - chopped

 Preheat oven to 350°F/175°C.

 Bake cake according to package directions for a 13x9" cake. Let
 cool 5 minutes. Use the end of a wooden spoon to poke holes 1"
 apart throughout cake. Pour caramel sundae syrup and sweetened
 condensed milk over cake; set aside to cool completely.

 Place confectioners' sugar and peanut butter in a large bowl. Beat
 on medium speed until combined, 1 to 2 minutes. Reduce mixer speed
 to low; slowly add cream. Bring mixer speed up to medium-high,
 beating until stiff peaks form. Spread over cooled cake. Cover;
 refrigerate at least 2 hours or overnight. Sprinkle with chopped
 candy bars before serving.

 Recipe by Cathy Trochelman, Brookfield, Wisconsin

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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