Description
This Butterfinger Candy Bar Poke Cake is a decadent chocolate dessert featuring a moist chocolate cake infused with a rich caramel and sweetened condensed milk mixture. Topped with fluffy whipped topping and crushed Butterfinger candy bars, this cake offers a delightful combination of creamy, crunchy, and chocolaty textures, perfect for any celebration or sweet craving.
Ingredients
Scale
Cake Mix
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
Topping
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 4-5 Butterfinger candy bars, crushed
Instructions
- Prepare the Cake: Prepare the chocolate cake according to the package directions in a 9×13-inch baking dish. Once baked, allow the cake to cool for about 10 minutes.
- Poke Holes in Cake: Using the handle of a wooden spoon, poke holes all over the surface of the cake. Make sure the holes are large enough to allow the filling to seep into the cake.
- Mix and Pour Filling: In a small bowl, mix the sweetened condensed milk and caramel sauce together. Pour this mixture evenly over the cake, ensuring it fills the holes. Let the cake cool completely.
- Spread Whipped Topping: Once the cake has cooled, spread the thawed whipped topping evenly over the surface of the cake.
- Add Crushed Butterfinger: Crush the Butterfinger candy bars and sprinkle them generously over the whipped topping.
- Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Notes
- This cake is best served chilled for the ideal texture and flavor.
- Ensure the cake is slightly warm but not hot when poking holes for easier hole formation.
- Use a good-quality caramel sauce for richer flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- To crush Butterfinger candy bars easily, place them in a sealed bag and gently crush with a rolling pin.
