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

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Ingredients

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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