Chocolate Butterfinger-Caramel Cake Recipe

Chocolate Butterfinger-Caramel Cake Recipe

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
  • 36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
  • 1 (12.25 ounce) jar caramel ice cream topping
  • 1 pint whipping cream, whipped
  1. Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
  2. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
  3. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
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