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butterfinger caramel chocolate cake

(2 ratings)
NursyLori avatar
Recipe by
Lori Fleming
@NursyLori
Huntington, TX

I tried this cake for the first time this week and all I can say is "OMG!" It was so rich and so delicious.

(2 ratings)
method Bake

Ingredients For butterfinger caramel chocolate cake

  • 1
    18.25 oz box of devil's food cake mix, baked according to package directions
  • 1
    15 oz. jar caramel sauce
  • 1
    14 oz. can sweetened condensed milk
  • 1
    8 oz. container of cool whip
  • 3
    2.1 oz. butterfinger bars, crushed

How To Make butterfinger caramel chocolate cake

  • 1
    Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.
  • 2
    While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.
  • 3
    As soon as cake is done, remove it from the oven and liberally prick with a fork.
  • 4
    Slowly pour the caramel/milk mixture over the hot cake. You may continue to prick the cake with the fork to encourage further absorption of the caramel sauce.
  • 5
    Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake). Refrigerate for two hours.
  • 6
    Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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