Butterfinger Chocolate Caramel Cake Recipes

BUTTERFINGER CAKE

Steps:

• Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
• While cake is baking, stir together sweetened condensed milk and caramel sauce; set aside.
• Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep. Pour condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
• Spread whipped topping over cake, then sprinkle top with crushed Butterfinger. Refrigerate until serving.

CHOCOLATE BUTTERFINGER-CARAMEL CAKE

Steps:

• Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
• Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
• Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

BUTTERFINGER CHOCOLATE CARAMEL CAKE

Steps:

• Bake cake mix according to directions on box.
• While still warm, poke several holes in the cake with the end of a wooden spoon.
• Pour whole can of sweetened condensed milk first and then caramel topping over cake.
• Let both soak in and completely cool.
• Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
• Crumble 4 remaining mini butterfingers on top of cake.

BUTTERFINGER CARAMEL CAKE RECIPE

Steps:

• Place candy bars in freezer. Make cake according to directions on the package.
• While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes all over in it with a fork. The more holes you poke, the more caramel sauce will seep through the cake. Pour caramel/milk mixture over the cake. Allow the cake to cool completely.
• Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle two candy bars (half of them) over cake. Spread Cool Whip over the candy bars. Then sprinkle the remaining candy bars on top. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).

BUTTERFINGER CARAMEL CHOCOLATE CAKE

Steps:

• 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.