Monday, December 29, 2014

Butterfinger Rum Cake

Look what my nephew Roby made for last weekends Christmas Party! Oh SOOO Good! Great served with coffee.
This ones a keeper! Share to SAVE!

Butterfinger Rum Cake
½ cup water
1 package yellow cake mix
½ cup oil
1 small package butterscotch instant pudding
½ cup Butterscotch Schnapps
4 eggs
5 full size Butterfinger candy bars, crushed
hot fudge sauce
Sprinkle sugar in a greased bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs one at a time. Fold in 1/2 of the crushed Butterfingers. Bake 1 hour in a preheated 325 degree oven. Cool for 10 minutes, pierce with fork and pour sauce over cake. Cool in pan.
Rum sauce:
1 cup sugar
½ cup butter
¼ cup Coconut Rum (or your favorite rum)
1/4 cup Butterscotch Schnapps
Combine and boil one minute. Pour over cake.
After inverted, pour on additional Schnapps (if you like more) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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