Paula Deen's Butterfinger Cake

BakerNurse's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 12

Yield: 1.0 cake

• 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

Garnish

• 1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Directions:

1. Preheat oven to 350°F.
2. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
3. Prepare cake mix following package directions(adding water, oil and eggs).
4. Add 1 chopped Butterfinger to batter, stirring well.
5. Pour into prepared pan and bake as directed on package.
6. Let cake cool for 5 minutes.
7. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
8. Pour condensed milk and caramel topping evenly over cake.
9. Sprinkle remaining 1 chopped Butterfinger over caramel.
10. Cover and chill.
11. Before serving, spread whipped topping evenly over cake.
12. Garnish with chopped Butterfinger, if desired.
13. Cut into squares to serve.

Reviews

[Kneaded]

This cake is DELICIOUS!!! 5 of us devoured it as though we'd never had cake before. So moist! I substituted the buttermilk in place of water also. I think I'm going to try that with all cakes now! Great tip! Oh, I added one more butterfinger.