Chocolate Butterfinger-Caramel Cake
Description
This chocolate butterfinger-caramel cake recipe uses boxed cake mix, sweetened condensed milk, Butterfinger candy bites, caramel topping, and whipped cream.
Ingredients
•
1 (18 1/4 ounce) package chocolate cake mix
•
1 cup water
•
3 eggs
•
1/3 cup vegetable oil
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1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
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36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
•
1 (12 1/4 ounce) jar caramel ice cream topping
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1 pint whipping cream, whipped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.
4
Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.
5
Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.