Every year friends of our have a get-together on the Saturday evening after Thanksgiving. It’s sort of a pot luck affair, with everyone bringing something to contribute to the main meal, plus an appetizer or dessert.
We had a house full of company this year, and took several of them with us. My sister Cindy Corum (whom you have met before on this blog) was here from Knoxville and made a cake which was a big hit with the crowd.
You know I don’t care much about dessert, but I have to admit this was just gooey and yummy enough to tempt me too. There was still some left over and we stuck it in the fridge. Two days later we pulled it out and it was still fine. That makes it a great candidate for your holiday entertaining—you know how I love dishes that can be made ahead!
CINDY’S BUTTERFINGER CAKE
1 package German chocolate cake mix
1 15-oz bottle of Smuckers caramel sundae sauce
3 Butterfinger candy bars
1 box instant French vanilla pudding mix
1 8-oz tub Cool Whip, defrosted
Prepare and bake cake mix as directed on the package in a 9x13 pan. As soon as you take it from the oven, poke holes in it with handle of wooden spoon (about 1" apart) and pour the caramel sauce over it. Let cool. Crush the candy bars and sprinkle over the top when cool. Make the pudding according to the direction on the box, then fold the Cool Whip into it. Spread on top of the cake. Cover and refrigerate until ready to serve. Makes 12 to 16 servings.
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