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Butterfinger Cake Yum Yum!! - TastyPlanner.com
Chef: Gager family
This is a great recipe if you have company coming over.
NOT for dieters! ;)
Recipe Source: Sister Kelly
18 oz. box of any yellow cake mix
5 King Size Butter Finger bars, or 2 bags of snack size Butter Finger bars
16 oz. Cool whip
2 cups or 16 0z. of powdered sugar
1/2 cup of melted buter
Bake the cake according to the directions on the box in a 9×13 pan. Cool. Save 1/2 of cake in pan and take the other half outside of pan for later. Crumble the cake in the pan. Mix the Cool Whip, powdered sugar, and butter together in a large mixing bowl. Pour 1/2 of Cool Whip mixture over crumbled cake in the bottom of the pan. Crush all of the Butter Finger bars in a seperate mixing bowl and sprinkle 1/2 over Cool Whip and cake. Repeat the layers as usual. Refrigerate until cold.
Hint: To keep your candy from melting, put them in the freezer. Remove them from the freezer and put them in the refrigerater until you need them.