3 Butterfinger candy bars, crushed into large crumbs
1 (16oz) jar caramel sauce
1/3 cup confectioners sugar
1 pint heavy whipping cream
1 can sweetened condensed milk
1 teaspoon vanilla extract
1Prepare cake, according to directions, in a 9x13 pan. Allow to cool for 10 minutes, then poke holes in the top of the cake with the end of a wooden spoon. Holes should be approximately 3/4 inch apart, and cover the whole cake.
2Pour the can of condensed milk over the top of the cake, and spread evenly with a rubber spatula.Then, pour the jar of caramel sauce over the top of the cake, and again spread evenly over cake.
3Place cake in the refrigerator for 1 hour or until cool.Once cool, prepare whipped cream.
4Pour cold whipping cream into a deep, clean bowl. Beat on high speed until cream begins to thicken, about 4 minutes.
5Add sugar and vanilla, and continue to beat cream until completely thickened.
6Spread whipped cream over the top of the cooled cake, and sprinkle. with crushed Butterfinger crumbs. Return to refrigerator until time to serve, and store covered in refrigerator after serving.Enjoy!
Due to COVID19, we are only taking online orders. We are delivering biweekly and scheduling pick-up daily on beauty products and some meat products. If you’d like bulk meat, call us and we will deliver!