Friday, December 2, 2011

Sharing our Thanksgiving with a Gluten Free Butterfinger Cake

We were blessed to be able to spend time with some of our children, grand-children and other family during Thanksgiving.

We ate some wonderful food and a lot of it I forgot to take photos of but I am posting one of my favorites below, so keep reading.

Here are photos of my GRAND-children.

A family tradition with the grandchildren...

My two babies cheering for the Bulldogs. I don't think
Josh really knew what he was doing but he liked the noise.

Emma rocking Punkin to sleep she was out in five minutes.

Gluten Free Butterfinger Cake 
1 box Betty Crocker German Chocolate GF cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed

Bake cake according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on tip. Chill.


Thanks for stopping by y'all please come again soon!

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