The finished cakeIn my usual fashion, here is my recipe with some guess-timates. Sorry about that.
Butterfinger Cake - 1 prepared yellow cake -1 large tub Cool Whip, thawed - 1 stick of butter, melted -1 cup powdered sugar - 6 large Butterfinger candy bars, frozen
You can make the yellow cake from a box mix or scratch. It doesn't matter in this recipe. When the cake has cooled, crumble in large bite-size pieces. Take a 9x13 casserole dish and place half the cake crumbs in the bottom. Take a rolling pin and smash the frozen candy bars (still in the wrappers). If you can't find the large bars (or you're using leftover Halloween candy) you can substitute the fun size bars (about 16). The candy bars crumble better if they're frozen and less messy if you leave them in the wrappers while you smash them. In a mixing bowl, stir the melted butter and powdered sugar together (as if this cake needs more sugar!). Slowly fold in half the tub of Cool Whip and 4 of the candy bars. Don't stir the Cool Whip too much or it will get runny. Now put a layer of the Cool Whip mixture on the layer of cake crumbs. The do a 2nd layer of cake crumbs and Cool Whip mixture. On the top, put a layer of Cool Whip from the tub. Then, as the finishing touch, sprinkle the 2 candy bars that you didn't add to the Cool Whip mixture as the top garnish. This ensures that if you have to cover the cake with plastic wrap, it won't stick because of the layer of crumbled candy. Refrigerate several hours. It tastes better if it sits overnight (if you can fight off the "fridge midnight raiders"!). |
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