For my Mom's birthday today I whipped up this easy 5-ingredient Butterfinger Cake. My Mom isn't a big sweet fanatic, but on the off chance she craves something sweet, she always goes for a Butterfinger. My Mom and I saw this recipe for Butterfinger Cake when we were flipping through an old church cookbook months ago and we've been eager to make it ever since. Since birthday cake has zero calories, today was the day to give it a go!
Mix a can of sweetened condensed milk together with a whole jar of caramel sauce (talk about luscious). Pour the entire mixture over the warm cake. Pour the mixture in slowly so that it has time to soak in. It will seem like too much, but it's not. Now it's time to let the cake chill. Chill until completely cool.
After the cake is chilled completely, spread cool whip over the top.
Sprinkle crushed Butterfinger bar on top of the cake and serve. Easy and delicious!
Makes 1 (9x13"cake)
1 box Devil's Food Cake Mix
1 bottle caramel topping (I used Smucker's from the ice cream aisle)
1 can sweetened condensed milk
1 tub of cool whip (I used the smaller one)
1 Butterfinger bar (I used a King sized bar)
Note: When you go to buy your cake mix you definitely DON'T want to buy a super moist cake, or one with pudding in the mix. In fact, what you really want is the cheap version or store-brand.
Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together. Slowly pour the mixture over the cake allowing it to soak in. DO NOT pour the mixture over the cake all at once. This will result in a mess (I'm speaking from experience here). NOTE: It will appear that there is too much of the caramel mixture but it really does soak in beautifully. Now it is time to chill the cake. Chill it until it is completely cooled. After the cake has completely cooled, spread the coo whip over the top and sprinkle the crushed Butterfinger bar on top of the Cool Whip.
HAPPY BIRTHDAY MOM!