Paula Deen's Butterfinger Cake
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 (18 1/4 ounce) package chocolate cake mix
- 1 1⁄3 cups water
- 3 large eggs
- 1⁄2 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
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
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RECIPE SUBMITTED BY
I was a stay at home Mom for 24 years, then almost 5 years ago I went back to my nursing career (lots of changes in 24 years!!) I worked as a well baby nurse for 4 years and now am a nurse in a newly opened pediatric emergency room. I volunteer for an Equine Rescue League (for 11 years) and coordinate their bake sale twice yearly. Believe it or not, my son turned me on to recipe zaar!! Love, love, love this site!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">