This delicious cake combines the rich flavors of chocolate and caramel with the crunch of Butterfinger® candy bars. Perfect for parties or a special treat!
Preparation time
20min
Cooking time
35min
Ingredients
12 Servings
- 4 bars Butterfinger candy bars
- 12 oz caramel topping
- 3 eggs
- 8 oz frozen whipped topping
- 14 oz sweetened condensed milk
- 0.5 cup vegetable oil
- 1.5 cups water
- 1 box yellow cake mix
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2
In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat on low speed until moistened, then on medium speed for 2 minutes.
Step 3
Pour the batter into the prepared pan and bake according to the package directions, usually 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 4
While the cake is baking, mix together the sweetened condensed milk and caramel topping in a medium bowl.
Step 5
When the cake is done, remove it from the oven and immediately poke holes all over the top using the handle of a wooden spoon.
Step 6
Pour the caramel mixture over the warm cake, making sure it soaks into the holes.
Step 7
Let the cake cool completely, then spread the whipped topping over the top.
Step 8
Sprinkle the crushed Butterfinger candy bars evenly over the whipped topping.
Step 9
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Enjoy!