Butterfinger Cake
Created by Luv2Kook on May 3, 2012
- Servings: 12-16
- Prep Time: 15m
- Cook Time: 35-45m
- Recipe #5315
Ingredients
- 1 box (18.25 ounce) Devil’s Food cake mix (chocolate, vanilla and German chocolate are good choices)
- 1 jar (12 ounce) caramel ice cream topping (or 16 ounce)
- 1 can (14 ounce) sweetened condensed milk
- 1 container (12 ounce) frozen whipped topping (Cool Whip)
- Butterfinger candy bar (one bar)
How to Make
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Step 1: Place candy bars in freezer. Bake cake according to directions on the box in a 9x13 inch cake pan.
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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).
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Step 3: Mix sweetened condensed milk and caramel together, and pour over hot cake, spreading it over the entire cake.
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Step 4: Chill cake in the refrigerator for at least 2 hours.
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Step 5: When cake is chilled, take it out of the refrigerator.
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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.
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Step 7: Spread Cool Whip over the top, then sprinkle the remaining 2 candy bars on top of the Cool Whip.
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Step 8: Chill for at least 1 hour before serving.
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Step 9: Store leftover cake in the refrigerator.