Butterfinger Cake
Description
This Butterfinger cake is rich and chocolaty, covered with sweet toppings, a layer of Cool Whip, and a sprinkling of crispy peanut butter candy.
Ingredients
•
1 (15 1/4 ounce) package devil's food cake mix
•
2/3 cup water
•
1/2 cup oil
•
2 large eggs
•
1 (14 ounce) can sweetened condensed milk
•
1 (12 ounce) jar hot fudge dessert topping
•
1 (12 ounce) jar caramel dessert topping
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1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
•
2 (2 1/10 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2
Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.
3
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.
4
Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
5
Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.