Best Butterfinger Chocolate Caramel Cake Recipes

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CHOCOLATE BUTTERFINGER-CARAMEL CAKE



Chocolate Butterfinger-Caramel Cake image

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h25m

Yield 15

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
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

Steps:

  • Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
  • Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
  • Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g

BUTTERFINGER CHOCOLATE CARAMEL CAKE



Butterfinger Chocolate Caramel Cake image

Make and share this Butterfinger Chocolate Caramel Cake recipe from Food.com.

Provided by JillQH

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) box devil's food cake mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (10 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip
8 miniature butterfinger candy bars

Steps:

  • Bake cake mix according to directions on box.
  • While still warm, poke several holes in the cake with the end of a wooden spoon.
  • Pour whole can of sweetened condensed milk first and then caramel topping over cake.
  • Let both soak in and completely cool.
  • Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
  • Crumble 4 remaining mini butterfingers on top of cake.

Nutrition Facts : Calories 379.7, Fat 18.4, SaturatedFat 6.7, Cholesterol 43.5, Sodium 374.4, Carbohydrate 51.8, Fiber 0.9, Sugar 29, Protein 5.5

BUTTERFINGER CARAMEL CHOCOLATE CAKE



Butterfinger Caramel Chocolate Cake image

I tried this cake for the first time this week and all I can say is "OMG!" It was so rich and so delicious.

Provided by Lori Fleming

Categories     Cakes

Number Of Ingredients 5

1 18.25 oz box of devil's food cake mix, baked according to package directions
1 15 oz. jar caramel sauce
1 14 oz. can sweetened condensed milk
1 8 oz. container of cool whip
3 2.1 oz. butterfinger bars, crushed

Steps:

  • 1. Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.
  • 2. While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.
  • 3. As soon as cake is done, remove it from the oven and liberally prick with a fork.
  • 4. Slowly pour the caramel/milk mixture over the hot cake. You may continue to prick the cake with the fork to encourage further absorption of the caramel sauce.
  • 5. Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake). Refrigerate for two hours.
  • 6. Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.

CHOCOLATE BUTTERFINGER CARAMEL CAKE RECIPE - (4.4/5)



Chocolate Butterfinger Caramel Cake Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
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

Steps:

  • 1.Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack. 2.Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger. 3.Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

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