Butterfinger Cake Chocolate Caramel (Printer-Friendly)
Chocolate, caramel, and peanut butter candy combine for a moist, layered cake with creamy whipped topping.
# What You’ll Need to Cook:
→ Cake Base
01 -
1 package (432 g) devil's food cake mix
02 -
160 ml water
03 -
120 ml vegetable oil
04 -
2 large eggs
→ Fillings & Toppings
05 -
1 can (397 g) sweetened condensed milk
06 -
1 jar (340 g) hot fudge dessert topping
07 -
1 jar (340 g) caramel dessert topping
08 -
1 package (454 g) frozen whipped topping, thawed
09 -
2 bars (60 g each) chocolate-covered crispy peanut butter candy, crushed
# Steps to Prepare:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking pan and line with parchment paper.
02 -
In a large bowl, combine the devil's food cake mix, water, oil, and eggs. Whisk until smooth.
03 -
Pour batter into prepared pan and bake for 28–30 minutes or until a toothpick inserted in the center emerges clean.
04 -
Allow cake to cool for 5 minutes. Poke holes evenly over the top using the handle of a wooden spoon or skewer.
05 -
Evenly pour the sweetened condensed milk over warm cake, followed by hot fudge and caramel dessert toppings. Warm toppings slightly if needed for easier spreading.
06 -
Let cake cool fully at room temperature for around 1 hour.
07 -
Spread thawed whipped topping smoothly over the cooled cake, then sprinkle with crushed chocolate peanut butter candy bars.
08 -
Refrigerate cake for at least 4 hours before serving.
# Extra Cooking Tips:
01 -
Warming the dessert toppings in short intervals aids in smoother pouring and prevents tearing the cake.