Butterfinger Chocolate Caramel Cake

Recipe by JillQH
READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box devil's food cake mix
  • 1 13
    cups water
  • 12
    cup vegetable oil
  • 1
    (10 ounce) jar caramel topping
  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    (8 ounce) container Cool Whip
  • 8
    miniature butterfinger candy bars
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DIRECTIONS

  • 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.
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