Okay because of Pinterest I found this awesome recipe....of course I modified a bit!! That's just my nature....make it my own based on these talented sisters and their fabulous blog
you can find their recipe there in the link, you may even want to use that one....but I tell you the one we made was just as amazing as theirs, I'm sure!!
OH MY!!! YUMMY!!!
I don't eat alot of sweets but if I do CHEAT I'm going cheat big and YUMMY!
This was such an treat for my day, the boys making the cake and me enjoying it!!
The Ingredients are simple!!
1-Yellow Box Cake Pillsbury Moist Supreme
1- Vanilla instant pudding mix any brand
4-eggs
1 cup of half and half cream any brand
1/3 cup of oil (vegetable )
1 tsp. of vanilla flavoring I always use Wilton but any brand is fine
1 Jar of Carmel in the Jar Hershey's is what I used
(it is ice cream topping)
1 can of sweetened condensed milk in the can 14 oz
2 packages of the small butterfingers 8 pack or use the large ones
(put these in freezer)
1 large tub of Cool Whip
(thaw in refrigerator)
1 tsp of almond extract
Continue to pour the eggs in...
Having a small amount of half and half in the carton or pour some in another cup to pour into the measuring cup this way they can learn the measurements of the cup, show in advance where to pour.
Then have them pour into the mixing bowl. I took all these pics with my IPhone and my kitchen has a yellow cast on everything, I didn't edit before..sorry. You get the idea tho.
Measure out the oil then pour into the mixing bowl.
Again with the vanilla use a small container and pour from that versus pouring from the whole bottle, this way they can fill the vanilla into the tsp. much easier.
They love the excitement of this! You can see!
Let them set the mixer's settings show them how to use it before hand and then remind them as you walk them through the steps. They will feel so accomplished!
They will watch in amazement over what they are making!
Show them that this cake will go in a 13x9 glass pan telling them to be careful of the glass and oil (Pam spray) will make it slippery....that will turn into fun so be prepared! Have them spray the pan telling them to get the sides etc.
Handing them a rubber spatula to allow them to scrape into the 13x9 pan.
If your child is old enough have them hold the mixing bowl and scrape into the 13x9 pan.
If not then you will need to hold the mixing bowl. Then you can scrape the extra they leaving the bowl if necessary.
Bake at 350 degrees for about 44 minutes.....keep checking by poking a fork in the middle if it comes out clean then it is done. It will rise high and then pull from the sides, once it cools it will be a normal height.
Have them watch the cake every so often to show the changes heat makes in the mixture.
Baking and cooking are one of my kids favorite hobbies...they get it honestly! Its educational and a great experience.
Now mix the Carmel jar and the condensed milk and almond extract together again having your child follow these steps. DO this while the cake is cooking.
Once the cake is out using a fork have your child poke into the cake this is soooo much fun! Once the cake is out I let it sit for about five to ten minutes before doing this. Watch them so no burns occur.
Once all the holes are poked, have them pour the Carmel/condensed milk onto the cake making sure to cover the entire cake.
Now is when we placed into the refrigerator placing the hot pads under the pan....allowing the refrigerator to cool down. Once the cake is cool allow several hours for this. You can even do at night and finish in the morning. The cake does need to be chilled.
Right before you take the cake out of the refrigerator take the packages of Butterfingers out of the package and allow the children to smash in a Ziploc baggie...we used a lemon press to smash, any heavy kitchen object will work...they love this process...explain the changes taken place.
You will see the Carmel through out the cake. It is so yummy!
Dusty wearing his Pampered Chef apron! They are so happy when it is finished!
Strike a pose little bakers!!!
BON APPETIT!!
Enjoy!!!
Butterfinger Pound Cake
1-Yellow Box Cake Pillsbury Moist Supreme
1- Vanilla instant pudding mix any brand
4-eggs
1 cup of half and half cream any brand
1/3 cup of oil (vegetable )
1 tsp. of vanilla flavoring I always use Wilton but any brand is fine
1 Jar of Carmel in the Jar Hershey's is what I used
(it is ice cream topping)
1 can of sweetened condensed milk in the can 14 oz
2 packages of the small butterfingers 8 pack or use the large ones
(put these in freezer)
1 large tub of Cool Whip
(thaw in refrigerator)
1 tsp of almond extract
Preheat oven to 350 degrees, Place the Butterfinger bars in freezer. Thaw Cool Whip in refrigerator. Mix cake box, pudding, vanilla, eggs, oil and half and half into mixing bowl. Spray a 13x9 cake pan place cake mixture into pan, bake at 350 degrees for approx. 44 minutes keep checking close to time by poking the fork in the middle if it comes out clean, its done. Once out poke with holes using a fork. Then pour the mixed milk and Carmel with the 1 tsp. of almond extract mixture over cake. Chill for several hours in refrigerator. Right before you remove the cake from refrig. chop the frozen Butterfingers using a heavy freezer Ziploc baggie and a heavy kitchen utensil a lemon press, rolling pin, etc. Remove cake from refrig. and scrape the Cool Whip over the chilled cake, then sprinkle the crushed Butterfingers over the Cool Whip. Chill for at least one hour and serve!! Enjoy!!!
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