Butterfinger Cake
Recipe: #5315
May 03, 2012
Categories: Desserts, Cakes, Southern, Baby Shower, Birthday, Fathers Day, Halloween, July 4th, Mothers Day, Picnic, Potluck, Romantic Dinner, Valentine's Day, Oven Bake, Cake Mix, more
"This cake is love! It is simple to make, and tastes amazing. The gooey caramel and the peanut buttery goodness of Butterfingers take this cake over the top! The cooking time is approximate and depends on what cake mix you use and what size pan you use."
Ingredients
Nutritional
- Serving Size: 1 (135.7 g)
- Calories 245.1
- Total Fat - 15.7 g
- Saturated Fat - 13.1 g
- Cholesterol - 16.1 mg
- Sodium - 93.7 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 0.2 g
- Sugars - 22.7 g
- Protein - 3.6 g
- Calcium - 80.1 mg
- Iron - 0 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place candy bars in freezer. Bake cake according to directions on the box in a 9x13 inch cake pan.
Step 2
Immediately after removing cake from oven, poke holes all over the top with a fork. (The more holes, the more caramel gets into the cake).
Step 3
Mix sweetened condensed milk and caramel together, and pour over hot cake, spreading it over the entire cake.
Step 4
Chill cake in the refrigerator for at least 2 hours.
Step 5
When cake is chilled, take it out of the refrigerator.
Step 6
Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle 2 candy bars evenly all over the top of the cake.
Step 7
Spread Cool Whip over the top, then sprinkle the remaining 2 candy bars on top of the Cool Whip.
Step 8
Chill for at least 1 hour before serving.
Step 9
Store leftover cake in the refrigerator.
Tips
No special items needed.