Zutaten für The Best Butterfinger Cake
- German Chocolate Cake Mix
- 2 large eggs
- 1 cup vegetable oil
- Water
- 8 ounces Cool Whip, thawed
- Caramel Ice Cream Topping
- Sweetened Condensed Milk
- Butterfinger Candy Bars
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Zubereitung von The Best Butterfinger Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth.
- Gradually add the buttermilk, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel filling. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Once the cakes are completely cool, frost the bottom layer with half of the caramel filling.
- Top with half of the Cool Whip and half of the crushed Butterfingers.
- Repeat with the remaining cake layer, caramel filling, Cool Whip, and Butterfingers.
- Frost the entire cake with the remaining Cool Whip. Garnish with additional crushed Butterfingers, if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
263g
Fat
65g
Carbs
37g
