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.