Butterfinger® Cake recipe
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Ingredients
- 1 (15.25 ounce) package devil's food cake mix ⅔ cup water ½ cup oil 2 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) jar hot fudge dessert topping 1 (12 ounce) jar caramel dessert topping 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed
Nutrition Info
- 547.3 caloriescarbohydrate: 75 gcholesterol: 39.6 mgfat: 25.7 gfiber: 1.1 gprotein: 6.9 gsaturatedFat: 12.7 gservingSize: -sodium: 413.2 mgsugar: 46.6 gtransFat: : -unsaturatedFat: : -
Directions Butterfinger® Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, water, oil, and eggs together in a bowl, pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.