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Butterfinger Cake

🇺🇸 United States

Servings: 24 servings Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 1 package (15.25 oz) devil's food cake mix
  • 2/3 cup water
  • 1/2 cup oil
  • 2 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) hot fudge topping
  • 1 jar (12 oz) caramel topping
  • 1 package (16 oz) frozen whipped topping, thawed
  • 2 bars (2.1 oz each) chocolate-covered crispy peanut butter candy, crushed

Steps

  1. Preheat oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the cake mix, water, oil, and eggs until smooth.
  3. Pour the batter into the prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 5 minutes, then poke holes all over the top using a wooden spoon handle, knife, or skewer.
  5. Pour the sweetened condensed milk over the warm cake, followed by the hot fudge and then the caramel topping.
  6. If the toppings are too thick to pour easily, warm them briefly in the microwave in 10-second intervals.
  7. Let the cake cool completely, about 1 hour.
  8. Spread the whipped topping evenly over the cooled cake.
  9. Sprinkle the crushed Butterfinger candy on top.
  10. Refrigerate for at least 4 hours before serving.

Notes

Listed total time reflects active prep and baking only; actual time including cooling and chilling is closer to 5-6 hours.

Source: insanelygoodrecipes.com