This Butterfinger cake is a super sweet and rich dessert featuring a chocolaty devil's food cake layered with sweetened condensed milk, hot fudge sauce, caramel topping, and frozen whipped topping — all sprinkled with crushed Butterfinger candy bars.
Ingredients
- 1 package devil's food cake mix , 15.25 ounce
- 0.67 cups water
- 0.5 cups oil
- 2 large eggs
- 1 can sweetened condensed milk , 14 ounce
- 1 jar hot fudge dessert topping , 12 ounce
- 1 jar caramel dessert topping , 12 ounce
- 1 package frozen whipped topping , 16 ounce
- 2 barss chocolate-covered crispy peanut butter candy , 2.1 ounce
Instructions
-
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.
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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.
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4
Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
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5
Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.
Nutrition Facts
Per serving
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