Well, I thought I was done for today after the previous post but then I remembered that today is Friday. And I have a GREAT recipe. Make it today if you are starting your diet tomorrow because this is probably not going to be on the list of foods you can have.
So, here's the challenge: go now to your locally-owned grocery store, get all of the ingredients, make this immediately and eat til your hearts content. I have this cake in the refrigerator right now. I think I'll go have a piece. Yes, I know. You don't have to remind me it's only 9:20 in the morning.
Butterfinger Cake
1 box chocolate cake mix (Duncan Hines Dark Chocolate Fudge is a good one), plus eggs, water, and oil needed to prepare
1 14 oz can sweetened condensed milk
1 jar caramel sauce (the ice cream topping)
1 8 oz container Cool Whip
3 full sized Butterfinger bars, crushed
Directions:
1. Prepare cake mix and bake as according to instructions on the box using a 9x13 pan.
2. Leave oven on. While cake is still hot, poke holes in it ( a wooden skewer works well). Pour sweetened condensed milk evenly over the hot cake. Let sit until most of the milk sinks into cake.
2. Heat caramel in microwave just until it is a good consistency for pouring. Pour evenly over cake. Turn oven off and then place the cake in the oven for about 5 minutes. Take out and place in refrigerator overnight.
3. When ready to serve, spread Cool Whip over the top of the cake and sprinkle with crushed Butterfingers.
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