Paula Deen's Butterfinger Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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 |
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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