Butterfinger Caramel Chocolate Cake

★★★★★ 2 Reviews
NursyLori avatar
By Lori Fleming
from Huntington, TX

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

method Bake


  • 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

  • 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.