Paula Deen's Butterfinger Cake

Recipe by BakerNurse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package chocolate cake mix
  • 1 13
    cups water
  • 3
    large eggs
  • 12
    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
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DIRECTIONS

  • 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.
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