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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.