How To Make Butterfinger Cake
Rich in sweet hints, this Butterfinger cake offers a moist bite using a cocoa-rich poke cake, filled with condensed milk, caramel syrup, & chocolate syrup.
Serves:
Ingredients
- 15¼ozdevil’s food cake mix,(1 package)
- ⅔cupwater
- ½cupoil
- 2eggs
- 14ozsweetened condensed milk,(1 can)
- 12ozhot fudge dessert topping,(1 jar)
- 12ozcaramel dessert topping,(1 jar)
- 16ozfrozen whipped topping,(1 package) such as Cool Whip®, thawed
- 2.1ozButterfinger®,(2 bars) crushed
Instructions
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Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan.
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Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
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Bake in the preheated oven for 28 to 30 minutes until a toothpick inserted in the center of the cake comes out clean. Immediately poke holes in the cake using a skewer or straw.
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Pour sweetened condensed milk, hot fudge, and caramel over the cake. Allow cake to cool for about 1 hour.
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Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition
- Calories: 538.29kcal
- Fat: 25.53g
- Saturated Fat: 9.31g
- Trans Fat: 0.07g
- Monounsaturated Fat: 10.23g
- Polyunsaturated Fat: 4.82g
- Carbohydrates: 74.05g
- Fiber: 1.08g
- Sugar: 59.31g
- Protein: 7.07g
- Cholesterol: 58.07mg
- Sodium: 348.14mg
- Calcium: 194.86mg
- Potassium: 324.57mg
- Iron: 1.90mg
- Vitamin A: 98.59µg
- Vitamin C: 0.78mg
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