Butterfinger Cake

This Butterfinger cake is rich and chocolaty, covered with sweet toppings, a layer of Cool Whip, and a sprinkling of crispy peanut butter candy.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 342 Calories

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 (15.25 ounce) package devil's food cake mix
• 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
• 1 (12 ounce) jar hot fudge dessert topping
• 1 (12 ounce) jar caramel dessert topping
• 0.66666668653488 cup water
• 0.5 cup oil
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterf

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.

Step 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.

Step 4

Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.

Step 5

Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.