Paula Deen's Butterfinger Cake
Indulge in the ultimate dessert experience with Paula Deen's Butterfinger Cake, a rich and decadent treat that's perfect for special occasions or whenever your sweet tooth calls. This irresistible cake starts with a moist chocolate base, drizzled with gooey layers of sweetened condensed milk and caramel sauce that seep into pockets of flavor created by poking holes in the cake. Topped with a generous layer of fluffy whipped topping and finished with a dazzling sprinkle of crumbled Butterfinger candy bars, each bite is a heavenly combination of creamy, crunchy, and chocolatey goodness. Ready in just about 45 minutes and chilled to perfection, this Butterfinger Cake is an easy crowd-pleaser that will have everyone asking for seconds. Perfect for family gatherings, potlucks, or a show-stopping birthday dessert!
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Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 14 oz sweetened condensed milk
- 8 oz caramel sauce
- 4 large Butterfinger candy bars
- 16 oz frozen whipped topping (like Cool Whip), thawed
Directions
Step 1
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it or coating it with nonstick spray.
Step 2
In a large mixing bowl, prepare the chocolate cake mix according to the package instructions, adding the eggs, vegetable oil, and water. Mix until well combined and smooth.
Step 3
Pour the batter into the prepared pan and spread evenly. Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 4
Remove the cake from the oven and allow it to cool for about 10 minutes. Use the end of a wooden spoon to poke holes across the entire surface of the warm cake.
Step 5
Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Next, drizzle the caramel sauce over the cake in the same manner.
Step 6
While the cake continues to cool, crumble the Butterfinger candy bars into small pieces, reserving about 1/4 cup for garnish.
Step 7
Once the cake has completely cooled, spread the thawed whipped topping evenly over the entire surface.
Step 8
Sprinkle the crumbled Butterfinger pieces on top of the whipped topping, ensuring an even distribution.
Step 9
Garnish with the reserved Butterfinger crumbles for an extra touch. Transfer the cake to the refrigerator and chill for at least 2 hours before serving.
Step 10
Slice, serve, and enjoy your decadent Butterfinger cake!
Nutrition Facts
| Serving size | (2079.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6143.7 |
| Total Fat 303.8g | 0% |
| Saturated Fat 135.4g | 0% |
| Polyunsaturated Fat 69.4g | |
| Cholesterol 772.3mg | 0% |
| Sodium 4331.0mg | 0% |
| Total Carbohydrate 835.8g | 0% |
| Dietary Fiber 10g | 0% |
| Total Sugars 642.2g | |
| Protein 77.9g | 0% |
| Vitamin D 163.8IU | 0% |
| Calcium 1827.6mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 2565.6mg | 0% |
Source of Calories