Happy Spring. Yes, it is sleeting and the forecast is for snow all afternoon and tomorrow but it is spring:) And the calendar makes official! Goodness, March is fickle and spring even more so but I am enjoying my bunnies (did you see a few of them on my Instagram?) and thinking towards Easter. I am still working on my Easter menu. I am planning to have a brunch but am always looking for something just a little bit new. Any suggestions?
I am taking dinner to a friend this evening – including one of my “go-to” desserts. Butterfinger cake. It is always sure to please. When I came in from the grocery store yesterday, my son immediately saw dessert in his future. Sorry – but it did inspire me to make one for Easter. I tend to think of coconut cake for Easter but my family would all love Butterfingers over coconut any day!
This recipe is so simple but I thought I would share today – perhaps it will inspire you. Or remind you of a family favorite that you haven’t made in a while that would bring a smile to your family!
1 box Cake Mix – I used German Chocolate…could also use Devil’s Food.
1 – 14 ounce can sweetened condensed milk
1 – 11.5-ounce jar caramel ice cream topping
1 – 8-ounce container Cool Whip
2 – Butterfingers candy bars, crushed
- Bake cake according to instructions on the package. Cool.
- Poke holes in the cake about an inch apart with the back of a wooden spoon.
- Pour condensed milk over cake, making sure to fill holes.
- Do the same with he caramel topping.
- Cover the cake with the Cool Whip.
- Sprinkle with the crushed candy bars. (the photo above has only one candy bar – I
will add some more just before delivering it this evening.)
Refrigerate for one hour and be sure to store in the fridge! Enjoy!:)