Butterfinger Caramel Chocolate Cake

Lori Fleming

By
@NursyLori

I tried this cake for the first time this week and all I can say is "OMG!" It was so rich and so delicious.


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Comments:

Method:

Bake

Ingredients

1
18.25 oz box of devil's food cake mix, baked according to package directions
1
15 oz. jar caramel sauce
1
14 oz. can sweetened condensed milk
1
8 oz. container of cool whip
3
2.1 oz. butterfinger bars, crushed

Directions Step-By-Step

1
Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.
2
While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.
3
As soon as cake is done, remove it from the oven and liberally prick with a fork.
4
Slowly pour the caramel/milk mixture over the hot cake. You may continue to prick the cake with the fork to encourage further absorption of the caramel sauce.
5
Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake). Refrigerate for two hours.
6
Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy