Description
Indulge in the deliciousness of this Butterfinger Candy Bar Poke Cake. A decadent chocolate cake infused with sweetened condensed milk, caramel sauce, and topped with crushed Butterfinger candy bars and whipped cream.
Ingredients
Scale
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
Toppings:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 4 Butterfinger candy bars, crushed
- 1 container (8 oz) whipped topping, thawed
Instructions
- Bake the Cake: Prepare and bake the chocolate cake in a 9×13-inch pan. Poke holes in the warm cake.
- Add Fillings: Pour sweetened condensed milk and caramel sauce over the cake, then sprinkle with crushed Butterfinger bars.
- Top with Whipped Cream: Cool the cake, spread whipped topping over it, and finish with more crushed Butterfingers.
- Chill and Serve: Refrigerate the cake for at least 2 hours before serving.
Notes
- For added crunch, consider adding chopped peanuts or a drizzle of chocolate sauce.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 39g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
