Butterfinger® Cake

Name: Butterfinger® Cake
Ingredients: 1 (15.25 ounce) package devil's food cake mix; 2/3 cup water; 1/2 cup oil; 2 eggs; 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) jar hot fudge dessert topping; 1 (12 ounce) jar caramel dessert topping; 1 (16 ounce) package frozen whipped topping (such as Cool Whip(R)), thawed; 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed

9 ingredients

5 steps

Ingredients

1 (15.25 ounce) package devil's food cake mix
2/3 cup water
1/2 cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip(R)), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2

Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
3

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
4

Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
5

Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.