Butterfinger Caramel Chocolate Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
• Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
• Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

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.

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.