This is one of those 'go to' recipes that you will make time and time again because not only is it delicious, it is one of the easiest cakes I've ever made. It starts with a Devil's Food Cake mix, baked according to the directions on the box. Once it's baked, let it sit for a few minutes and then take a fork and start poking holes in the cake. Lots and lots of holes. I actually use a meat serving fork to poke the holes because the holes are larger and allow more of the gooey heavenly topping mixture to soak up into the cake.
Ingredients:
1 box Devil's Food Cake mix plus the ingredients listed on the box.
1 jar Caramel ice cream topping
1 can sweetened condensed milk
1- 8oz tub Cool Whip
1 large Butterfinger candy bar - crushed (they usually come in two pieces, use both!)
1. Make Devil's Food Cake as directed on the box. Let cool 5 minutes and then poke holes in the cake with a fork, lots and lots of holes. Making sure there are plenty of holes for the next step to soak into.
2. In a medium bowl, mix one jar of caramel ice cream topping and one can of sweetened condensed milk until thoroughly blended.
3. Pour caramel mixture over the top of the warm cake, making sure that the entire cake is covered with the liquid. It may look like there's too much, but it will soak into the cake as it sits.
4. Let cake cool completely (putting in the fridge will help shorten the process) and then top with the Cool Whip.
5. Crush the Butterfingers candy (I do it while it's still in the wrapper) and sprinkle it evenly over the top of the Cool Whip.
6. Refrigerate for at least 2-3 hours before serving. Refrigerate any leftover cake.
Enjoy!
Ingredients:
1 box Devil's Food Cake mix plus the ingredients listed on the box.
1 jar Caramel ice cream topping
1 can sweetened condensed milk
1- 8oz tub Cool Whip
1 large Butterfinger candy bar - crushed (they usually come in two pieces, use both!)
1. Make Devil's Food Cake as directed on the box. Let cool 5 minutes and then poke holes in the cake with a fork, lots and lots of holes. Making sure there are plenty of holes for the next step to soak into.
2. In a medium bowl, mix one jar of caramel ice cream topping and one can of sweetened condensed milk until thoroughly blended.
3. Pour caramel mixture over the top of the warm cake, making sure that the entire cake is covered with the liquid. It may look like there's too much, but it will soak into the cake as it sits.
4. Let cake cool completely (putting in the fridge will help shorten the process) and then top with the Cool Whip.
5. Crush the Butterfingers candy (I do it while it's still in the wrapper) and sprinkle it evenly over the top of the Cool Whip.
6. Refrigerate for at least 2-3 hours before serving. Refrigerate any leftover cake.
Enjoy!
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