| | |

Butterfinger Caramel Chocolate Cake

ByCrystal Posted on Updated on

This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.



***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 🙂





Don't miss out!
Free Homemaking Printables

By joining our newsletter list, you’ll get your hands on two free printable packs! Say goodbye to those stressful, last-minute dinner scrambles and hello to organized, cost-effective meal planning!

Invalid email address
We promise to never spam you. You can unsubscribe at anytime.



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

Add this recipe to ZipList!



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.


    MrsHappyHomemaker

    Shared with these great blog parties!

    Crystal
    Crystal

    Crystal, AKA 'Mrs. Happy Homemaker' wears many hats - blogger, homesteader, widow, mom to three wonderful kids, and the self-proclaimed biscuit queen. She likes to think of herself as a domestic diva - just without all the glitz and glamour. Unless, of course, your idea of glamour involves staying in comfy PJs and sporting a ponytail almost all the time. If that's the case, well then, she's your gal! At her humble homestead, they raise chickens and enjoy gardening. She takes pride in preserving all their homegrown produce - canning, freezing, drying - you name it! The whole concept of homesteading fills her with such joy and excitement.

    Similar Posts

    9 Comments

    1. 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

      Reply

    2. 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.

      Reply

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

      Reply

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

        Reply
    5. Fizzy Pop says:

      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!

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *