Now, I'm sharing the Butterfinger Cake.
And honestly, I cannot choose a favorite from all of those cakes.
Maybe I just love cake too much.
These are all so good in their own special ways.
And all these cakes (except for the Twinkie Cake) start off with a boxed cake mix, then are jazzed up to make them even more special.
And if I'm being perfectly honest, that's probably what I love the most.
It's so easy to make, everyone thinks it's delicious and I look like a supah-star to my family.
Ingredients:
1 box marble cake mix
(ingredients listed on back of cake mix box - eggs, oil & water)
1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) caramel topping
1 large bar (or a handful of snack size bars) Butterfinger candy
1 (8 oz.) tub whipped topping, thawed
chocolate syrup to drizzle on top (optional)
Directions:
Preheat oven to 350F degrees
Spray 9x13 baking pan with nonstick cooking spray.
Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box.
When it comes out of oven, allow to cool for just a few minutes.
In a medium bowl, combine sweetened condensed milk with caramel topping.
Now, start poking holes in the cake with a fork. Really get in there and stab that sucker.
You want plenty of crevices for the caramel mixture to go into.
Drizzle caramel mixture over cake.
Looking good already!
Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake.
Then sprinkle with crushed Butterfinger candy.
Keep cake in the fridge until ready to serve (because of the whipped topping).
If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in!
Cook's Notes: This cake is also very good if you use a Devil's Food Cake mix.
Enjoy!
