Prep 15 mins
Cook 30 mins
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
- 1 (18 1/4 ounce) package chocolate cake mix
- 1 1⁄3 cups water
- 3 large eggs
- 1⁄2 cup vegetable oil
- 2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 1/4 ounce) jar caramel ice cream topping
- 1 (8 ounce) container frozen non-dairy topping, thawed
- 1 (2 1/8 ounce) butterfinger candy bars, finely chopped
- 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.
I don't usually review but........THIS WAS THE BEST CAKE EVER!!!! Great and simple.
I used a carrot cake mix and everyone loved it. I also used cool whip chocolate frosting instead of cool whip but it is awesome either way you make it.
Awesome!! I made it using Butter cake mix, as I had seen a picture of this with that, also my boys are not huge chocolate fans. It was fantastic!!!! My one son now wants it as his birthday cake!