This Butterfinger Cake is a rich, moist dessert only taking a couple of ingredients and a few minutes to prepare. A chocolate boxed cake mix is baked and poked with holes filled with a sweet caramel sauce and crushed Butterfingers and topped with whipped cream and MORE Butterfingers!
1 18.25ouncepackage chocolate cake mixprepared in a 9x13 pan
2cupsfinely chopped Butterfinger candy bars
1 14-ouncecan sweetened condensed milk
1 12.25ouncejar caramel sauce
1 8ouncepackage frozen whipped toppingthawed
Instructions
Bake the cake according to the package instructions and allow the cake to cool completely. Use the handle of a wooden spoon to poke holes all over the cake.
Sprinkle half the chopped Butterfinger over the top of the cake and press the pieces into the holes.
Pour the sweetened condensed milk and caramel sauce over the cake and into the holes. Cover the cake and refrigerate it overnight.
When ready to serve, spread the whipped topping over the top of the cake, then sprinkle the remaining chopped Butterfinger candy over the top of the cake.