This recipe has been a great hit over at Paula Deen! It has received plenty of wonderful comments from readers. Let’s take a look at what some of them have said about this Butterfinger Cake:
I used a carrot cake mix and everyone loved it. I also used cool whip chocolate frosting instead of cool whip but it is awesome either way you make it.
Awesome!! I made it using Butter cake mix, as I had seen a picture of this with that, also my boys are not huge chocolate fans. It was fantastic!!!! My one son now wants it as his birthday cake!
Ingredients
1 package Betty Crocker chocolate cake mix
1 1⁄3 cups water
3 large Eggland’s Best eggs
1⁄2 cup Wesson vegetable oil
2 Butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy Cool Whip topping, thawed
Instructions:
Preheat oven to 350°F. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
Prepare cake mix according to package directions (adding water, oil and eggs).
Add 1 chopped Butterfinger to batter, stirring well. Pour the batter into the baking pan and bake as directed on package. Let cake cool for 5 minutes.
Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
Pour condensed milk and caramel topping evenly over cake. Sprinkle remaining 1 chopped Butterfinger over caramel. Cover the cake and chill.
Before serving, spread whipped topping evenly over cake. Garnish with chopped Butterfinger, if desired.
Quick Tip: Don’t forget the crushed Butterfingers on top!
Thank you to Paula Deen for this awesome recipe!
