Butterfinger Caramel Chocolate Cake
By lisapearce
Rate this recipe
4.6/5
(7 Votes)
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Ingredients
- ngredients:
- 1 box of Devil’s Food Cake Mix
- 1 (15oz) jar caramel ice cream topping
- 1 (14oz) can sweetened condensed milk
- 1 (8oz) tub of Cool Whip
- 8 fun size Butterfingers (or 2 king sized bars) crunched up
Details
Preparation
Step 1
Instructions:
Prepare the cake mix in a 9x13, according to the package directions.
As soon as the cake is finished baking, poke holes all over it with a fork.
Whisk together sweetened condensed milk & caramel ice cream topping. Pour it over the hot cake.
Chill for 2 hours in refrigerator.
When chilled, spread Cool Whip over the cake. Sprinkle candy bar pieces over top.
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