Decadent Butterfinger Cake – a delicious recipe with chocolate cake, water, vegetable oil, eggs, butterfinger, caramel ice cream topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. 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.
2
2. 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.
3
3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
4
4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
5
5. Enjoy!
6
6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.
1988
kcal
Calories
179
g
Fat
82
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 1/4 ounces German chocolate cake mix (box), 1 cup water, 1/3 cup vegetable oil, 3 eggs, and more.
Yes, Decadent Butterfinger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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