A couple of weeks ago, my best friend surprised me by bringing over a bottle of wine and this AMAZING Butterfinger Cake. This cake would be perfect for a fun Halloween party or a sinful dessert for your next girls’ night. Beware however, once you start eating this cake, you won’t be able to stop—it is SOOO good!

The recipe is presented without resizing, providing 12 servings.

 

Ingredients:

    • 1 box German Chocolate Cake Mix (baked according to package directions)
    • 5 Butterfinger candy bars
    • 1 jar Caramel ice cream topping
    • 1 can Sweetened condensed milk
    • Cool Whip for topping
    • Chocolate syrup

Directions:

Step 1. Bake the cake according to package directions in a 13 x 9 inch pan.

Step 2. When cake is done and still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks into the holes. Pour half of the caramel ice cream topping in the same way over the cake.

Step 3. Sprinkle half of the broken candy pieces on top of the cake.

Step 4.  When cake has completely cooled, spread the Cool Whip topping on the top and then sprinkle the rest of the broken candy bars.

Step 5.  Drizzle the rest of the caramel all over the cake and then drizzle chocolate syrup in zigzags across the cake.

**Tip: 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.

Enjoy!!!

Looking for Something to do with all that Halloween Candy? Try this AMAZING Butterfinger Cake!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A couple of weeks ago, my best friend surprised me by bringing over a bottle of wine and this AMAZING Butterfinger Cake. This cake would be perfect for a fun Halloween party or a sinful dessert for your next girls' night. Beware however, once you start eating this cake, you won't be able to stop—it is SOOO good!
Ingredients
  • 1 box German Chocolate Cake Mix (baked according to package directions)
  • 5 Butterfinger candy bars
  • 1 jar Caramel ice cream topping
  • 1 can Sweetened condensed milk
  • Cool Whip for topping
  • Chocolate syrup
Instructions
  1. Bake the cake according to package directions in a 13 x 9 inch pan.
  2. When cake is done and still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks into the holes. Pour half of the caramel ice cream topping in the same way over the cake.
  3. Sprinkle half of the broken candy pieces on top of the cake.
  4. When cake has completely cooled, spread the Cool Whip topping on the top and then sprinkle the rest of the broken candy bars.
  5. Drizzle the rest of the caramel all over the cake and then drizzle chocolate syrup in zigzags across the cake.
  6. **Tip: Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
  7. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.