Ingredients for Decadent Butterfinger Cake
- German Chocolate Cake Mix
- Water
- Vegetable Oil
- 4 large eggs
- Butterfinger Candy Bars
- Caramel Ice Cream Topping
- Sweetened Condensed Milk
- Cool Whip
- Chocolate Syrup
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How to Make Decadent Butterfinger Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the crushed Butterfingers.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting: In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and milk, beating until smooth and creamy. Stir in the remaining crushed Butterfingers.
- Once cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
203g
Fat
33g
Carbs
28g
