Here's a recipe for a quick and easy Halloween cake that's sure to please all the ghosts and goblins in your household!
1 pkg German Chocolate cake mix
1 container frozen whipped topping (8 oz)
1 can sweetened condensed milk (14 oz)
2 Butterfinger® candy bars, crushed
1 jar caramel ice cream topping (12.25 oz)
Bake 9" x 13" cake as directed on box.
While cake is still warm, poke holes in cake with straw and pour sweetened condensed milk into holes. Then pour caramel sauce over cake and let cool.
Spread whipped topping over cake and sprinkle Butterfinger® crumbs over the top of cake.
Keep refrigerated.Newer | Older