BUTTERFINGER CAKE
Our easy Butterfinger Cake starts with a cake mix so it's a snap to make. Super moist, covered with chocolate, caramel, whipped topping, and butterfingers. Perfect any time you need a yummy, easy dessert to feed a crowd!
Provided by Kathleen
Categories Dessert
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155 kcal, Carbohydrate 26 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 13 g, ServingSize 1 serving
CHOCOLATE BUTTERFINGER-CARAMEL CAKE
Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h25m
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g
BUTTERFINGER CARAMEL CHOCOLATE CAKE
I tried this cake for the first time this week and all I can say is "OMG!" It was so rich and so delicious.
Provided by Lori Fleming
Categories Cakes
Number Of Ingredients 5
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.
BUTTERFINGER CHOCOLATE CARAMEL CAKE
Make and share this Butterfinger Chocolate Caramel Cake recipe from Food.com.
Provided by JillQH
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.7, Fat 18.4, SaturatedFat 6.7, Cholesterol 43.5, Sodium 374.4, Carbohydrate 51.8, Fiber 0.9, Sugar 29, Protein 5.5
THE BEST BUTTERFINGER CAKE
Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.
Provided by Goodcookinfostermom
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to temperature specified on the cake mix box.
- Prepare the German Chocolate Cake mix as directed on the box.
- Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
- When cake is done allow to cool until it is just barely warm.
- When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
- Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
- Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
- When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
- Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2
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