Sunday, February 19, 2012

Butterfinger Cake

As with most weekends in the past couple months, I've spent part of Saturday making a dessert I've seen on Pinterest to enjoy for the week. This week I decided to try a Butterfinger Cake because Butterfingers are one of my favorite candy bars and the past few recipes I'd tried had been more of a cookie than a cake.

The ingredients

Marble cake batter (my first time making a marble cake)

Mixing the caramel & condensed milk

Marble cake out of the oven

Drizzling the caramel mixture on the cake after poking holes in the cake

Crushed Butterfingers (I recommend buying a 10 pack of fun size candy bars; you get more for your money)

Cake topped with cool whip & Butterfingers

Butterfinger Cake


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)


1. Preheat oven to 350F degrees
2. Spray 9x13 baking pan with nonstick cooking spray.
3. Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box.
4. When it comes out of oven, allow to cool for just a few minutes.
5. Start poking holes in the cake with a fork. You want plenty of crevices for the caramel mixture to go into.
6. Drizzle caramel mixture over cake.
7. 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.
8. Keep cake in the fridge until ready to serve.
9. If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup.

from The Country Cook

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