Butterfinger Cake Recipe Using Cake Mix

Steps:

• Preheat oven to temperature specified on the cake mix box.
• Prepare the German Chocolate Cake mix as directed on the box.
• Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
• When cake is done allow to cool until it is just barely warm.
• When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
• Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
• Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
• When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
• Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• Prepare cake mix following package directions(adding water, oil and eggs).
• Add 1 chopped Butterfinger to batter, stirring well.
• Pour into prepared 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 and chill.
• Before serving, spread whipped topping evenly over cake.
• Garnish with chopped Butterfinger, if desired.
• Cut into squares to serve.

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:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

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:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
• Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
• Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
• Add the dry ingredients and mix on low speed until just combined.
• Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
• Transfer the batter to the prepared pan, smoothing the top.
• Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
• Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
• Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350F or as directed on cake mix box.
• Prepare cake batter according to box directions and bake. I use a 9x13x2 glass pan.
• Remove cake from oven when done and allow to slightly cool. While cake is still warm, take the handle of a wooden spoon and make holes across the top of the cake.
• Open the Eagle brand milk and drizzle it all over the cake allowing it to seep into the holes. Set cake aside to cool completely after completing this step.
• When cake has COMPLETELY cooled, spread the Cool-Whip all over the top. Use as much or as little as you choose.
• Next, crush the butterfinger candy bars and sprinkle them all over the top of the cake.
• Important Note: Cake MUST be refrigerated before serving due to Cool-Whip.
• Serve and smile as the rave reviews come your way!

Steps:

• Bake cake in a 13 x 9-inch cake pan as directed on box.
• While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
• Pour caramel sauce over cake and let cool.
• Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
• Keep refrigerated.
• Homemade whipped cream.
• 1 can heavy cream.
• Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.

Steps:

• Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
• Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
• Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
• Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.