Monday, October 22, 2012
I was given this recipe years ago by a co-worker who brought all of us at work a Halloween Cake. To quote another friend of mine, it was a deeeeeelight! Don't you want to stick a fork in it and have a bite! The combination of the german chocolate cake mix with caramel topping, cool whip, and crushed butterfinger candy bars is yummy anytime of year.
German Chocolate Cake Mix
16 oz. Cool Whip
3 Butterfinger Candy Bars, crushed
Prepare and cook cake mix according to box directions. Bake in a 13 X 9 inch pan. Allow to cool. Poke holes in the cake. Warm caramel topping and then spread over cake. Spread Cool Whip over caramel topping. Sprinkle crushed Butterfingers on top. Refrigerate.