CHOCOLATE BUTTERFINGER-CARAMEL CAKE
Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h25m
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g
THE BEST BUTTERFINGER CAKE
Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.
Provided by Goodcookinfostermom
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2
BUTTERFINGER® CAKE
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.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
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 CAKE
Make and share this Butterfinger Cake recipe from Food.com.
Provided by Piper Lee
Categories Dessert
Time 1h50m
Yield 15-20 serving(s)
Number Of Ingredients 9
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.
DECADENT BUTTERFINGER CAKE
Make and share this Decadent Butterfinger Cake recipe from Food.com.
Provided by Recipe USA
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
- 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
- 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
- 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
- 5. Enjoy!
- 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.
Nutrition Facts : Calories 515.8, Fat 19, SaturatedFat 6.8, Cholesterol 58, Sodium 538.6, Carbohydrate 84, Fiber 2.2, Sugar 50.9, Protein 7.6
BUTTERFINGER CAKE
Make and share this Butterfinger Cake recipe from Food.com.
Provided by Serena 485247
Categories Dessert
Time 38m
Yield 20 serving(s)
Number Of Ingredients 11
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.
BUTTERFINGER CARAMEL CAKE RECIPE
This Butterfingers Caramel Cake is so simple and full of delicious flavor. If you need a quick and delicious cake recipe, we highly recommend this one.
Provided by Camille Beckstrand
Categories Dessert
Time 2h50m
Number Of Ingredients 8
Steps:
- Place candy bars in freezer. Make cake according to directions on the package.
- While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes all over in it with a fork. The more holes you poke, the more caramel sauce will seep through the cake. Pour caramel/milk mixture over the cake. Allow the cake to cool completely.
- Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle two candy bars (half of them) over cake. Spread Cool Whip over the candy bars. Then sprinkle the remaining candy bars on top. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).
Nutrition Facts : Calories 546 kcal, Carbohydrate 82 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 55 mg, Sodium 514 mg, Fiber 2 g, Sugar 44 g, ServingSize 1 serving
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