In case you haven’t noticed a theme, I’m a big fan of Paula Deen’s food and recipes. You can say what you want about her southern accent and all the Ya’lls, but her food is simply delicious. Her magazine is a favorite of mine and I have found so many good recipes from it, this cake is one of them. I love Butterfingers and caramel, so when I saw them both as ingredients for this cake I was sold. I try my best not to use store bought cake mixes, but sometimes they are a super convenient solution and mixing Butterfinger in the batter sounded too good not to try!
Butterfinger CakePrinter Friendly Version
1 (18.25oz) package milk chocolate cake mix
2 (2.1oz) Butterfinger candy bars, finely chopped and divided
1 (14oz) can sweetened condensed milk
1 (12.25oz) jar caramel ice-cream topping
1 (8oz) container frozen nondairy whipped topping, thawed
Garnish: chopped Butterfinger
Preheat oven to 350. Spray a 13x9 inch baking pan with nonstick baking spray with flour.
Prepare cake mix following package directions. Add 1 chopped Butterfinger to batter, stirring well. Pour into prepared pan, and bake as directed on package. Let cake cool for 5 minutes. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through cake, Pour condensed milk and caramel topping evenly over cake. Sprinkle remaining 1 chopped Butterfinger over caramel. Cover, and chill.
Before serving, spread whipped topping evenly over cake. Garnish with chopped Butterfinger, if desired. Cut into squares to serve.
Source: Cooking with Paula Deen (January/February 2009)