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.  


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


  • 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


  • 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.