Butterfinger Caramel Chocolate Cake Recipes

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BUTTERFINGER CAKE



Butterfinger Cake image

Our easy Butterfinger Cake starts with a cake mix so it's a snap to make. Super moist, covered with chocolate, caramel, whipped topping, and butterfingers. Perfect any time you need a yummy, easy dessert to feed a crowd!

Provided by Kathleen

Categories     Dessert

Time 45m

Number Of Ingredients 5

1 Box Chocolate Cake Mix
1 (14 Ounce) Can Sweetened Condensed Milk
1 (12 Ounce) Jar Caramel Dessert Topping
1 (16 Ounce) Container Frozen Whipped Topping (Thawed)
2 (2.1 Ounce) Butterfinger Candy Bars (Crushed)

Steps:

  • Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
  • While cake is baking, stir together sweetened condensed milk and caramel sauce; set aside.
  • Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep. Pour condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
  • Spread whipped topping over cake, then sprinkle top with crushed Butterfinger. Refrigerate until serving.

Nutrition Facts : Calories 155 kcal, Carbohydrate 26 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 13 g, ServingSize 1 serving

CHOCOLATE BUTTERFINGER-CARAMEL CAKE



Chocolate Butterfinger-Caramel Cake image

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h25m

Yield 15

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

Steps:

  • Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
  • Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
  • Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g

CHOCOLATE BUTTERFINGER CARAMEL CAKE RECIPE - (4.4/5)



Chocolate Butterfinger Caramel Cake Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

Steps:

  • 1.Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack. 2.Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger. 3.Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

BUTTERFINGER CHOCOLATE CARAMEL CAKE



Butterfinger Chocolate Caramel Cake image

Make and share this Butterfinger Chocolate Caramel Cake recipe from Food.com.

Provided by JillQH

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) box devil's food cake mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (10 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip
8 miniature butterfinger candy bars

Steps:

  • Bake cake mix according to directions on box.
  • While still warm, poke several holes in the cake with the end of a wooden spoon.
  • Pour whole can of sweetened condensed milk first and then caramel topping over cake.
  • Let both soak in and completely cool.
  • Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
  • Crumble 4 remaining mini butterfingers on top of cake.

Nutrition Facts : Calories 379.7, Fat 18.4, SaturatedFat 6.7, Cholesterol 43.5, Sodium 374.4, Carbohydrate 51.8, Fiber 0.9, Sugar 29, Protein 5.5

BUTTERFINGER CARAMEL CAKE RECIPE



Butterfinger Caramel Cake Recipe image

This Butterfingers Caramel Cake is so simple and full of delicious flavor. If you need a quick and delicious cake recipe, we highly recommend this one.

Provided by Camille Beckstrand

Categories     Dessert

Time 2h50m

Number Of Ingredients 8

4 butterfinger candy bars (crushed and divided)
1 box yellow cake mix
1 cup water
½ cup vegetable oil
3 eggs
1 (14oz) can sweetened condensed milk
1 (12oz) jar caramel ice cream topping
1 (8oz) tub cool whip topping

Steps:

  • Place candy bars in freezer. Make cake according to directions on the package.
  • While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes all over in it with a fork. The more holes you poke, the more caramel sauce will seep through the cake. Pour caramel/milk mixture over the cake. Allow the cake to cool completely.
  • Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle two candy bars (half of them) over cake. Spread Cool Whip over the candy bars. Then sprinkle the remaining candy bars on top. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).

Nutrition Facts : Calories 546 kcal, Carbohydrate 82 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 55 mg, Sodium 514 mg, Fiber 2 g, Sugar 44 g, ServingSize 1 serving

THE BEST BUTTERFINGER CAKE



The Best Butterfinger Cake image

Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.

Provided by Goodcookinfostermom

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip
1 (12 ounce) jar caramel ice cream topping
1 (14 ounce) can of eagle sweetened condensed milk
3 (7 ounce) king size butterfinger candy bars

Steps:

  • Preheat oven to temperature specified on the cake mix box.
  • Prepare the German Chocolate Cake mix as directed on the box.
  • Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
  • When cake is done allow to cool until it is just barely warm.
  • When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
  • Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
  • Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
  • When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
  • Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2

BUTTERFINGER® CAKE



Butterfinger® Cake image

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Provided by RDANIEL511

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 15

Number Of Ingredients 9

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
  • Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
  • Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING



Chocolate Caramel Cake with Butterscotch Frosting image

Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 8

1 package German chocolate cake mix (regular size)
3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/2 cup finely chopped pecans
1 package (3.4 ounces) instant butterscotch pudding mix
1 cup cold 2% milk
2-1/2 cups whipped topping

Steps:

  • Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

Nutrition Facts :

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