Butterfinger Caramel Chocolate Cake

1
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.

Rating:

★★★★★ 2 votes

Comments:
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Butterfinger Caramel Chocolate Cake

Step-by-Step

  • 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.

Printable Recipe Card

About Butterfinger Caramel Chocolate Cake

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




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