Candy Recipes
Butterfinger Crumb Cake
Ingredients
- 1 (18.25 ounce) box chocolate cake mix*
- 2 small boxes vanilla instant pudding
- 4 cups milk
- 2 large Butterfinger candy bars, chopped
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Prepare and bake cake according to instructions on box in a greased 9 x 13 inch pan.
- Allow cake to cool, then crumble into bowl.
- Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl.
- Sprinkle half the cake crumbs over pudding. Pat cake into pudding.
- Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs.
- Layer remaining pudding, then press remaining cake crumbs into pudding.
- Sprinkle 1/3 Butterfinger crumbs over cake.
- Spread whipped topping over cake.
- Sprinkle remaining Butterfinger crumbs over whipped topping.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 15.25 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.