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Butterfinger Cake – Crunchy, Creamy, Totally Dreamy!

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A decadent dessert featuring layers of moist chocolate cake, creamy filling, and crunchy Butterfinger candy pieces.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) jar caramel ice cream topping
  • 1 (8 oz) container whipped topping
  • 4 Butterfinger candy bars, crushed

Instructions

1. Prepare the Crust:

  1. Prepare the chocolate cake according to package instructions and bake in a 9×13-inch pan. Let cool slightly.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake.
  3. Pour sweetened condensed milk evenly over the cake, followed by the caramel topping, allowing both to seep into the holes.
  4. Spread whipped topping over the cake, then sprinkle crushed Butterfinger pieces on top.
  5. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/butterfinger-cake-crunchy-creamy-dreamy/