Total Time
58mins
Prep 20 mins
Cook 38 mins

That's what your mouth will say when you take a bite of this moist and delicious chocolate cake! This recipe is a traditional birthday cake recipe for my family. Many thanks to Anne Byrn author of "The Cake Mix Doctor".

Ingredients Nutrition

  • 18 ounces devil's food cake mix
  • 1 13 cups water
  • 1 14 cups vegetable oil
  • 3 large eggs
  • 8 ounces caramel topping
  • 14 ounces sweetened condensed milk
  • 1 cup butterfinger candy bar, crushed
  • 12 ounces frozen whipped topping, thawed
  • 8 ounces cream cheese, softened

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly spray a 13 by 9 inch pan with cooking spray.
  3. Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
  4. The batter should look thick and well blended.
  5. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
  6. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
  7. Remove the pan from the oven and place it on a wire rack.
  8. Immediately poke holes in the top of the cake with a drinking straw or chopstick.
  9. While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
  10. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
  11. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
  12. Spread the frosting over the candy covered cake.
  13. Sprinkle the remaining candy pieces on top.
  14. Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
  15. Store this cake, covered with wax paper, in teh refrigerator for up to 1 week (if it lasts that long!).
Most Helpful

There must be an error in the recipe....way too much oil but I used that amount anyway. Didn't think about it being too much until I looked at the instructions on the cake mix box. I wish I had read the reviews or other recipes before using 1.25 cups of oil.

suewolford December 01, 2015

Wow, lots of raves for this cake! I brought it to work for a birthday gathering, along with some other goodies, and this was definitely the most commented on. You would think that the finished cake would be kinda goopy because of all the caramel and milk poured onto it, but it soaks in really nicely. I really liked how the cream cheese transforms the Cool Whip (one person even thought it was real whipped cream frosting!). Just some prep notes: the store didn't have 12oz tubs of Cool Whip, so I used a 16oz tub instead; I used a 12.5oz bag of fun-size Butterfingers; I think there's a typo with the oil amount, so I only used 1/2 cup oil as recommended on the back of the cake mix box. Loved how easy this was to put together, too. I'll be keeping this recipe on hand for sure, thanks for posting! Made for PAC Spring 2012

Muffin Goddess April 03, 2012

This is my absolute favorite cake! This is the recipe from the Cake Dr book, but I misplaced my book so I am so thankful to find the recipe here. Such an easy cake & perfect for a hot summer day.

samantha May 28, 2012