Ingredients
1 box German chocolate cake mix
1 can Eagle Brand milk
2/3 bottle Smucker's caramel ice cream topping
1 (8 oz.) bowl Cool Whip
2 Butterfinger candy bars
Method
Sources
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grease and flour a 9 x 13 pan. Bake German chocolate cake as directed on box. When cake is done, while hot, poke holes in cake, using end of a wooden spoon handle. Pour 1 can of Eagle Brand milk in holes, then pour 2/3 bottle of caramel ice cream topping. Let cake cool completely and top with Cool Whip. Crust 2 candy bars and sprinkle over top of cake. Refrigerate.