Shelly's Recipe

Butterfinger Rum Cake

Category: Cakes from Cake Mixes

Sugar
½ cup water
1 package yellow cake mix
½ cup oil
1 small pkg 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 rum
1/4 cup Butterscotch Schnapps

Combine and boil one minute. Pour over cake.

After inverted, pour on additional Schnapps (if desired) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.