Butterfinger Caramel Chocolate Cake



***This is a re-post of one of my favorite cake mix recipes, back from when I had recently started this website.  Had to share it again during the cake mix series, for everyone who missed it way back when.  You know, since I have more than 3 readers a month now – haha***

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.  

Butterfingers.  

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.  


 



Bake the cake mix in the 9×13 via the package instructions.
  

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 9×13, 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.


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    • Lucie

      This looks…well actually it hurts to look at it…but wow, how come the good stuff is so full of calories..:( so not fair

    • Joyce

      I thought this cake would be too rich but I made it anyway. It was delicious and not as sweet as I thought it would be. It tastes even better the next day.My son has requested it for his birthday.

      • I love that! My middle daughter requests it as her birthday cake each year! 🙂

    • Looks good gonna try it

    • Maria

      Just made this today, it is crazy good!! Rich and delicious, a great once in a while treat. Thanks for the recipe

      • Thanks so much for coming back & letting me know that you like it!!

    • Fizzy Pop

      I whipped the Cool Whip together with 8 ounces of softened cream cheese, and then spread it as directed. I also used 4 regular sized Butterfingers, instead of the fun size. This cake is fabulous!


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