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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Butterfinger Cake
Contributed by: Rebecca Vernon
  • 1 box chocolate cake mix
  • 1 can sweetened condensed milk
  • 1 jar caramel topping
  • 12 oz. whipped topping
  • 3 Butterfinger candy bars, crushed
Bake cake according to package directions in a 9- by 13-inch pan. While cake is still warm, poke holes in it with a straw about 1 inch apart, halfway down (not to bottom). Pour condensed milk into holes. Pour caramel topping over cake. Refrigerate. When cool, top with whipped topping and crushed candy bars. Refrigerate overnight before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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