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Results 21 - 30 of 78 for butterfinger cake
Crush candy bars; set aside. Cut cake in 1/2, pinch in small ... cake then add crushed candy bars and keep layering until candy bars are last.
Bake cake as directed in 13 x ... cover cake. Pour 1/2 of crushed candy bars over cake. Top with Cool Whip, then with the rest of the candy bar.
Crumble up 1/2 of angel food cake in 13 x 9 inch ... remainder of filling and sprinkle with remaining 3 candy bars (crushed). Spoon out servings.
Pinch half cake into small pieces and put ... layer of cake. Top with crushed candy bars. Repeat layers and end up with crushed candy bars on top.
Cook cake according to package directions. Combine ... while warm and pour caramel mixture over cake. Top with Cool Whip and crushed candy bars.
Pull cake into small pieces and put ... Whip. Put half of this in cake. Add remaining cake to the other half of mix. Top with any kind of candy.
Prepare and bake cake using directions for 13x9 cake ... crumbs. I drizzle caramel and chocolate syrup over the top. Chill until serving time.
Melt butter. Mix in sugar ... Whip. Take 1/2 cake and pinch in bowl, 1/2 mixture, 1/2 candy, then repeat cake mixture and candy. Keep refrigerated.
Angel food cake mix, while cooling mix 1 ... egg mixture. 7 butterfinger bars crushed with rolling pin. ... Repeat the layers and refrigerate.
Mix all except candy and nuts. Pour into greased and floured 13 X 9 X 2 pan. Sprinkle nuts and candy over top. Bake 45 minutes at 350. ...
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