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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butterfinger Cake Recipe

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This recipe for Butterfinger Cake is from The CloseUp Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 (15.25 ounce) package devil's food cake mix

2⁄3 cup water

1⁄2 cup oil

2 large 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
Directions:
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan with baking spray or butter, and line the bottom with parchment paper. Set aside.

In a large bowl, whisk the cake mix, water, oil, and eggs. Stir until smooth, then pour the batter into the greased pan. Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool for 5 minutes, then poke holes all over the top with the handle of a wooden spoon, a knife, or skewer.

Pour the sweetened condensed milk over the warm cake, followed by the hot fudge and then the caramel. If they're too thick, warm them gently in the microwave in 10-second intervals. Let the cake cool completely for about 1 hour.

Spread the whipped topping evenly over the completely cooled cake. Sprinkle with crushed Butterfingers on top. Refrigerate it for at least 4 hours before serving. Enjoy!
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
Prep time 15 minutes - Cooking time 30minutes

 

 

 

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