Butterfinger Cake

Name: Butterfinger Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 servings
Ingredients: 1 package (13-1/4 ounces) chocolate cake mix; 1 jar (12-1/4 ounces) caramel sundae syrup; 1 cup sweetened condensed milk; 1/4 cup confectioners' sugar; 2 tablespoons creamy peanut butter; 1-1/2 cups heavy whipping cream; 3 Butterfinger candy bars, chopped

Total Time Prep: 15 min. Bake: 20 min. + chilling

Yield 15 servings

Test Kitchen Approved

This decadent Butterfinger cake captures the chocolaty, nutty, crispy goodness of the popular candy bar.

Ingredients

1 package (13-1/4 ounces) chocolate cake mix
1 jar (12-1/4 ounces) caramel sundae syrup
1 cup sweetened condensed milk
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1-1/2 cups heavy whipping cream
3 Butterfinger candy bars, chopped

Directions

Preheat oven to 350°. Bake cake according to package directions for a 13x9-in. cake. Let cool 5 minutes. Use the end of a wooden spoon to poke holes 1 inch apart throughout cake. Pour caramel sundae syrup and sweetened condensed milk over cake; set aside to cool completely.
Place confectioners' sugar and peanut butter in a large bowl. Beat on medium speed until combined, 1-2 minutes. Reduce mixer speed to low; slowly add cream. Bring mixer speed up to medium-high, beating until stiff peaks form. Spread over cooled cake. Cover; refrigerate at least 2 hours or overnight. Sprinkle with chopped candy bars before serving.

Nutrition Facts

1 piece: 397 calories, 15g fat (9g saturated fat), 34mg cholesterol, 345mg sodium, 64g carbohydrate (47g sugars, 0 fiber), 5g protein.

Caramel sundae sauce seeps into every slice of this Butterfinger cake. When you combine the caramel with a thick peanut butter frosting and chocolate cake, this dessert tastes like a Butterfinger even before adding the chopped candy on top. —Cathy Trochelman, Brookfield, Wisconsin

Recipe Creator