Butterfinger Cake
Makes 1 (13x9-inch) cake
  • 1 (18.25-ounce) package milk chocolate cake mix
  • 2 (2.1-ounce) bars Butterfinger Candy, finely chopped and divided
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12.25-ounce) jar caramel ice cream topping
  • 1 (8-ounce) container frozen whipped topping, thawed
  • Garnish: chopped Butterfinger candy
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour.
  2. Prepare cake mix according to package directions, stirring in 1 cup chopped Butterfinger to batter. Pour into prepared pan, and bake according to package directions.
  3. Let cake cool for 5 minutes. Using the handle of a wooden spoon, poke holes in cake in 1-inch intervals. Pour condensed milk and caramel topping evenly onto cake. Sprinkle with remaining 1 chopped Butterfinger. Cover and refrigerate overnight.
  4. Just before serving, spread whipped topping onto cake. Garnish with chopped Butterfinger, if desired.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/butterfinger-cake-recipe/