Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Chocolate Butterfinger Caramel Cake

By

Google Ads
Rate this recipe 4.4/5 (31 Votes)
Chocolate Butterfinger Caramel Cake 1 Picture

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
  • 36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
  • 1 (12.25 ounce) jar caramel ice cream topping
  • 1 pint whipping cream, whipped

Details

Adapted from allrecipes.com

Preparation

Step 1

1.Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.

2.Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.

3.Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Review this recipe