butterfinger caramel chocolate cake

Name: Butterfinger Caramel Chocolate Cake
Cuisine: American
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

(2 RATINGS)

189 Pinches 1 Photo

Lori Fleming

Huntington, TX

Updated on Apr 25, 2013

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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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

How To Make butterfinger caramel chocolate cake

Step 1

Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.

Step 2

While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.
Step 3

As soon as cake is done, remove it from the oven and liberally prick with a fork.
Step 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.
Step 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.
Step 6

Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.
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