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    You are in: Home / Baking / The Best Butterfinger Cake Recipe
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    The Best Butterfinger Cake

    The Best Butterfinger Cake. Photo by didyb

    1/1 Photo of The Best Butterfinger Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Goodcookinfostermom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Preheat oven to temperature specified on the cake mix box.
    2. 2
      Prepare the German Chocolate Cake mix as directed on the box.
    3. 3
      Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
    4. 4
      When cake is done allow to cool until it is just barely warm.
    5. 5
      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.
    6. 6
      Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
    7. 7
      Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
    8. 8
      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.
    9. 9
      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.

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    Ratings & Reviews:

    • on March 31, 2013

      45

      Very rich! I used yellow cake mix. I would say it's too sweet, but it's more of a portion control issue. Almost Tres Leches like in taste/texture. Yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010

      55

      This is one of my husband's favorite desserts, and asks me to make it every chance I can -- we call it "Great Cake" because it truly is GREAT! :) I usually do Homemade Yellow Cake and Variations instead of the chocolate cake and it's still just as rich and delicious. I also use just two candy bars and find that's plenty for the top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007

      55

      This is so easy and so delicious. I made it for my granchild's dad for a birthday surprise. HE LOVED IT! A great winner in this household. Thanks for sharing. Melanie

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for The Best Butterfinger Cake

    Serving Size: 1 (218 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 708.8
     
    Calories from Fat 254
    35%
    Total Fat 28.2 g
    43%
    Saturated Fat 13.1 g
    65%
    Cholesterol 58.0 mg
    19%
    Sodium 628.7 mg
    26%
    Total Carbohydrate 112.0 g
    37%
    Dietary Fiber 2.7 g
    10%
    Sugars 65.9 g
    263%
    Protein 9.2 g
    18%

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