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Paula Deen's Butterfinger Cake

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“This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.”
READY IN:
45mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package chocolate cake mix
  • 1 13 cups water
  • 3 large eggs
  • 12 cup vegetable oil
  • 2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 1/4 ounce) jar caramel ice cream topping
  • 1 (8 ounce) container frozen non-dairy topping, thawed
  • Garnish
  • 1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Directions

  1. Preheat oven to 350°F.
  2. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
  3. Prepare cake mix following package directions(adding water, oil and eggs).
  4. Add 1 chopped Butterfinger to batter, stirring well.
  5. Pour into prepared pan and bake as directed on package.
  6. Let cake cool for 5 minutes.
  7. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
  8. Pour condensed milk and caramel topping evenly over cake.
  9. Sprinkle remaining 1 chopped Butterfinger over caramel.
  10. Cover and chill.
  11. Before serving, spread whipped topping evenly over cake.
  12. Garnish with chopped Butterfinger, if desired.
  13. Cut into squares to serve.

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