Chocolate Butterfinger-Caramel Cake

Chocolate Butterfinger-Caramel Cake

Prep:
20 mins
Cooking:
35 mins
Level:
Intermediate
Cooling:
30 mins
Yields:
15

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Ingredients

  • 1 package (18.25 ounces) chocolate cake mix
  • 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 36 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped, divided
  • 1 jar (12.25 ounces) caramel ice cream topping
  • 1 pint whipping cream, whipped

Directions

PREPARE cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.

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.

SPREAD whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Baker's Comments

Nutritional Information

  • Serving Size
    1/15 of recipe
  • Calories 510
  • Calories from Fat 210

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 23g 36%
  • Saturated Fat 11g 54%
  • Cholesterol 85mg 28%
  • Sodium 350mg 15%
  • Carbohydrates 69g 23%
  • Dietary Fiber 1g 4%
  • Sugars 49g
  • Protein 7g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 4%

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