PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
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