Butterfinger Caramel Chocolate Cake
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- 18.25 oz box of devil's food cake mix, baked according to package directions
- 15 oz. jar caramel sauce
- 14 oz. can sweetened condensed milk
- 8 oz. container of cool whip
- 2.1 oz. butterfinger bars, crushed
1Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.
2While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.
3As soon as cake is done, remove it from the oven and liberally prick with a fork.
4Slowly 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.
5Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake). Refrigerate for two hours.
6Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.