Nov
16
Butterfinger Caramel Chocolate Cake
Baking is my favorite of all the cooking genres. Very few things taste as heavenly as a freshly baked cake completely from scratch. Honestly though, how many of us have the time to whip up one each time we have a sweet tooth? For that reason, it is always wonderful to have some standby recipes of extremely easy, delectable desserts. This is definitely one of them. Â
Butterfingers. Â
Caramel.
Chocolate.
Whipped Cream.
Are your taste buds quivering yet? I know mine are, and I just had a piece of this cake!
Here is what you need. Â
Bake the cake mix in the 9×13 via the package instructions. Â
When it is done, immediately poke holes all over the hot cake using a fork.
Whisk together the sweetened condensed milk & caramel ice cream topping. Pour it over the the hot cake. Put it in the refrigerator & let it chill for a couple of hours. That caramel-ly sauce is going to soak into that cake & it’s GONNA BE GOOD!!
When it is well chilled, spread the container of Cool Whip all over the cake.
Put the 8 fun sized Butterfingers in a Ziploc bag, & crush them with the back of a spoon, a can, or if you’re like me-the bottom of a hot sauce bottle 🙂
Sprinkle the crunched up candy bars on top of the cake.
Slice you up a good sized hunk of it, & devour enjoy!
Butterfinger Caramel Chocolate Cake
Ingredients
- 1 box of Devil’s Food Cake Mix
- 1 15oz jar caramel ice cream topping
- 1 14oz can sweetened condensed milk
- 1 8oz tub of Cool Whip
- 8 fun size Butterfingers or 2 king sized bars crunched up
Instructions
- Prepare the cake mix in a 9x13, according to the package directions.
- As soon as the cake is finished baking, poke holes all over it with a fork. Whisk together sweetened condensed milk & caramel ice cream topping. Pour it over the hot cake. Chill for 2 hours in refrigerator.
- When chilled, spread Cool Whip over the cake. Sprinkle candy bar pieces over top.
that sound amazing, and looks even better!
-Krystal @ recipesofacheapskate.blogspot.com
This looks really yummy!
I LOVE this cake!! I make this too and it’s one of my favourite cakes. Nothing wrong with using boxed mixes, it means this cake can be eaten that much faster. :o)
This looks delicious! I’m going to have to make it this weekend.
You didn’t mention any calories so there must not be any in it right? 😉
My taste buds are jealous that you bake! 🙂 This looks wonderful and I have a few cake mixes in the cabinet on stand by, in the event that I get a wild hair to bake!
I hope you’ll take a peek at the CSN giveaway I’m hosting this week and enter!a
Oh my goodness…this cake looks heavenly. Layer upon layer of wonderful goodies. I can’t wait to try this cake. Thank you for sharing your recipe.
Miz Helen
Ohh, what a lovely fun recipe! Sometimes that is just what you need! I made a left over halloween candy cake last week and it was the same type of wonderful fun that makes your heart happy! thanks for sharing on the hearth and soul hop this week! all the best, Alex@amoderatelife
What a cake! I’m loving the idea of the caramel syrup soaking into every bite of that cake.
I love a cake with stuff oozing down in it – and sweetened condensed milk is one of my guilty pleasures – I can’t have any in the house or I eat the can straight – it reminds me of my grandma who did that! We call this cake “better than anything” cake! Thanks for sharing this with the Hearth and Soul hop!
WOW that looks so good gonna save that recipe for sure!!
The milk/caramel syrup topping dripping in to the cake, that did it!
This cake with sweetened condensed milk mixed with coconut milk, topped with the cool whip than sprinkled with toasted coconut, is a nice change.
That sounds really good!