BUTTERFINGER CHOCOLATE CARAMEL CAKE

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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

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