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Butterfinger® Cake Recipe

Recipe by: RDANIEL511

"Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook30 m
Ready In1 h 45 m

1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
3Bake 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.
4Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
5Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Footnotes

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients

15 servings
547 cals

1 (15.25 ounce) package devil's food cake mix
2/3 cup water
1/2 cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Nutrition

Amount per serving ( 5 total)

Calories:

547

27%
Fat:

25.7

40%
Carbs:

75

24%
Protein:

6.9

14%
Cholesterol:

40

13%

Based on a 2,000 calorie diet

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