Chocolate Butterfinger-Caramel Cake

This chocolate butterfinger-caramel cake recipe uses boxed cake mix, sweetened condensed milk, Butterfinger candy bites, caramel topping, and whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 466 Calories

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 3 eggs
• 1 cup water
• 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
• 36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
• 1 (12.25 ounce) jar caramel ice cream topping
• 1 pint whipping cream, whipped
• 1/3 cup vegetable oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.