Nothing like sneaking in a post on the last day of the month, just so that the entire month of June wouldn’t go by without a post from me! Honestly, I haven’t been cooking a lot. If you’ve been around for awhile, you know I lean towards baking… lots of yummy and fattening goodies! Well, I’ve been on Weight Watchers for almost three months now, and that just doesn’t lend itself well to baking lots of yummy cookies and brownies and cheesecakes, oh my. While not very good for my blog, it has been good for my waistline- 20.6 lbs down as of this past Sunday.
Anyway, as usual, I’m behind in blogging and with no good excuse — today’s recipe was made on Mother’s Day. It’s a Butterfinger Cake that I found at Southern Plate. Super easy to make, and DELICIOUS. I did plenty of breaking my diet the day I made this, and that surely included a gigantic serving of this dessert.
You’ll need: Devil’s Food Cake Mix (plus the eggs/oil/ingredients requested on the box), caramel topping, condensed milk, butterfingers, and Cool Whip
Make the Devil’s Food Cake according to the directions on the box.
In a small bowl, add your jar of caramel topping. I used this 2-cup glass measuring cup because it has a pour spout. That will be important in a minute.
Add the can of sweetened condensed milk.
Give it a good stir until they are mostly combined.
Go back to your still warm devil’s food cake. Take a fork and stab the cake. Really go at it, until it is covered with poke holes.
Pour the caramel mixture over your holey cake.
Pour it all on there, and let it start soaking in. It might take awhile.
In the meantime, crush your butterfinger bars. Obviously, I crushed mine a little earlier in the process because that’s the full can of sweetened condensed milk I’m using in this picture.
Spread most of the crushed Butterfinger over your cake. Then stick it in the fridge for awhile to continue settling and soaking up that delicious caramel sauce.
Before serving, top cake with the container of cool whip and sprinkle with the remaining Butterfinger crumbles.
Source: Southern Plate
1 box devil’s food cake
1 bottle caramel topping
1 can sweetened condensed milk
1 tub cool whip
Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.