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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Butterfinger Cake Recipe

Brought to you by Evening Shade Inn B&B

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Cook Time: 45 min	Prep Time: 45 min

Ingredients:
1 pkg 2-layer size German chocolate cake mix
1 14oz can sweetened condensed milk
1 12oz jar caramel ice cream topping
1 8oz container frozen whipped dessert topping, thawed
2 large Butterfinger candy bars

Instructions:
Preheat oven to 350 deg. Grease and lightly flour 13x9x2 baking pan; set aside. Prepare cake mix according to package directions. Pour into prepared pan. Bake according to package directions. Cool in pan on wire rack.
Using handle of wooden spoon, poke holes about 1 inch apart over top of cake. Pour sweetened condensed milk, then caramel topping over cake. Crumble one candy bar and sprinkle over cake. Spread evenly with dessert topping. Before serving, crush remaining candy bar and sprinkle evenly over cake. Store cake in refrigerator.

Notes:

Note: This can be prepared in a Strawberry version using strawberry cake mix, strawberry ice cream topping and white chocolate chips instead of the Butterfinger.