Ingredients:
1 box German chocolate cake mix
1 box coconut cream pudding mix
1 box chocolate pudding mix
4 cups milk
whipped topping
butterfingers-crushed
Directions:
Bake cake according to directions on box. Put both pudding mixes in a bowl with 4 cups milk & mix about 1 minute before cake is done. Let cake cool about 2 minutes. With a wooden spoon use rounded handle or something similar in shape to poke holes in warm cake. Pour pudding mix over cake, be sure to fill holes with pudding; fill completely.
Let cake with pudding cool for about 2 hours in fridge. Once cooled completely, spread whipped topping on top. Sprinkle with crushed butterfingers.
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