I had originally planned to post something cute and lovely for Valentine’s day, but trust me . . . this cake is the epitome of love! It is simple to make, but tastes amazing. The gooey caramel and the peanut-butter goodness of Butterfingers take this cake over the top!
Butterfinger Caramel Cake
Source: Plain Chicken
1 box yellow cake mix (plus eggs, water, and oil called for on cake mix box)
1 (14 oz) can sweetened condensed milk
1 (12-17 oz) jar caramel ice cream topping
1 (8oz) tub Cool-Whip (we used fat-free)
4 regular sized Butterfinger candy bars, crushed
Place candy bars in freezer and bake cake according to direction on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork (or straw, but I prefer the fork method). The more holes you poke, the more caramel sauce will seep through the cake. Trust me- you want lots of holes!! Pour caramel/milk mixture over the cake. Allow cake to cool completely.
Pull candy bars out of freezer and smash with a hammer while they are still in their packages.
Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on tip. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).