Fran Anderson

Heath Bar or Butterfinger Cake

Desserts
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Contributor
Fran Anderson
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Status
Published

Description

Bake the cake according to the package instructions.

While the cake is still warm, use a teaspoon to make holes all over the cake.

Pour the caramel topping, hot fudge topping, and Eagle Brand milk into the holes and along the cake edges.

Allow the cake to cool.

Top with whipped topping and sprinkle with crushed candy bars.

Source Note

Original page 60. Contributed by Fran Anderson.

Ingredients

Structured rows stay easy to scan and print.

  • 1 package German chocolate cake mix
  • 1 jar caramel ice cream topping
  • 1 jar hot fudge ice cream topping
  • 1 can Eagle Brand milk
  • Whipped topping
  • 4 or 5 Heath bars or Butterfinger candy bars, crushed

Directions

Ordered steps keep the recipe easy to follow.

  1. Bake the cake according to the package instructions.
  2. While the cake is still warm, use a teaspoon to make holes all over the cake.
  3. Pour the caramel topping, hot fudge topping, and Eagle Brand milk into the holes and along the cake edges.
  4. Allow the cake to cool.
  5. Top with whipped topping and sprinkle with crushed candy bars.