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Butterfinger Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Butterfinger Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 1 box marble cake mix
  • 1 (14 oz.) can sweetened condensed milk
  • 1 jar prepared caramel topping
  • 1 bag snack size butterfinger dies
  • 1 (8 oz.) container whipped topping
  • 1 cup prepared chocolate syrup

Preparation

Preheat oven to 350 degrees F.

Bake cake as directed in a 9x13 pan. Let cool. Poke holes all over cake. In a medium-mixing bowl mix condensed milk and caramel topping. Pour over cake. Break Butterfinger candy and sprinkle half all over cake. Top with whipped topping and sprinkle with remaining candy. Drizzle with chocolate syrup.

Notes from the Paula Deen Test Kitchen: Get ready for a sweet tooth fix with this cake! Cake can also be baked in two round cake pans. We made ours in individual servings using a small spring form pan. We suggest using freshly whipped cream. (Paula's recipe is 1 cup heavy cream and 1/4 cup confectioners sugar whipped together.)

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Preparation

Preheat oven to 350 degrees F.

Bake cake as directed in a 9x13 pan. Let cool. Poke holes all over cake. In a medium-mixing bowl mix condensed milk and caramel topping. Pour over cake. Break Butterfinger candy and sprinkle half all over cake. Top with whipped topping and sprinkle with remaining candy. Drizzle with chocolate syrup.

Notes from the Paula Deen Test Kitchen: Get ready for a sweet tooth fix with this cake! Cake can also be baked in two round cake pans. We made ours in individual servings using a small spring form pan. We suggest using freshly whipped cream. (Paula's recipe is 1 cup heavy cream and 1/4 cup confectioners sugar whipped together.)

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product