Bryson found this recipe on Big Oven and had to have it for his birthday. I will put the recipe on here as we found it but will also add a few of my modifications.
1 boxed German Chocolate cake baked as directed ( I am not a fan of boxed cake so I made my favorite chocolate cake recipe that I will post at the end of this.
5 Butterfingers- I used 2 24 pack of mini butterfingers because it was cheaper. =)
1 jar carmel ice cream topping
1 can sweetened condensed milk
small carton of cool whip
chocolate syrup
Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
Chocolate Cake
2 cups sugar
2 eggs
2 cups hot water
2 tsp baking powder
1/2 tsp salt
1 cup canola oil
4 Tbsp cocoa
3 cups flour
2 tsp soda
2 Tbsp vanilla
Add sugar, salt and cocoa mix with 1 cup of water. Add soda, baking powder and flour with one cup of water;mix. Combine all other ingredients. Mix well. Makes a really runny batter. Bake at 350 for 35-40 minutes in a 9x13 pan.
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