Chocolate Butterfinger Caramel Cake Recipes
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
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.
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- Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
- 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.
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