Chocolate Butterfinger-Caramel Cake

Chocolate Butterfinger-Caramel  Cake
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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® Baking Bits.

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

Nutritional Information

% Daily Value *

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

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