The Best Butterfinger Cake – a delicious recipe with chocolate cake, eggs, oil, water, caramel ice cream topping, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to temperature specified on the cake mix box.
2
Prepare the German Chocolate Cake mix as directed on the box.
3
Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
4
When cake is done allow to cool until it is just barely warm.
5
When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
6
Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
7
Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
8
When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
9
Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
1620
kcal
Calories
138
g
Fat
80
g
Carbs
18
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 8 ingredients. The key ingredients include: 18 ounces German chocolate cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.
Yes, The Best 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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