This butterfinger cake recipe is the best cake ever, I make it all the time.
"The flavor was WONDERFUL - everything was great EXCEPT, I don't think that a German Chocolate cake mix is the right cake to use. It wasn't substantial enough of a cake to "hold up" under the Eagle Brand milk and the caramel sauce. As it was cut it broke down more and more and just got really ugly really fast. The devil's food cake mix isn't as "soft" and would hold up better."- foodfreak02
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Butterfinger Cake Preparation
Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool
until you need them.
Best Cake Ever!
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