Sorry I’ve been a little MIA lately.
This last week I have been blessed with a lovely cold that started earlier in the week and then we hosted Thanksgiving so I was busy with getting that ready.
Then we’ve been busy with getting our house looking Christmasy!
I think I’m going to enjoy living in our neighborhood around Christmas time..most if not all of the people who live around us have put up some lights. The people who live down the street have a long driveway and they’ve decked it out. I love Christmas time!
And I totally made a recipe that I was going to post about last night and forgot all about it. I guess it’ll have to wait until I make it again.
But I do have a recipe to share with you today!
I of course found it on Pinterest. Who doesn’t love Pinterest?
This one I was extremely excited about because it has one of my favorite candies in it.
Which you should check out their website…it’s pretty funny.
This cake reminds me of a jello poke cake that I’ve done countless times.
Butterfinger Cake adapted from Plain Chicken
1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker’s caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed
Bake cake in a 9×13 according to directions on box.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.
Enjoy. I know I will.