Chocolate Butterfinger Caramel Cake Recipe 445 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 RECIPE - (4.4/5)

Steps:

• 1.Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack. 2.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. 3.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 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.

CHOCOLATE CARAMEL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
• Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
• When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.