Butterfinger Caramel Chocolate Cake (SRC)

 

For this month's Secret Recipe Club, I was assigned to Crystal's blog, Mrs. Happy Homemaker.

Crystal is a fellow southerner.  She's also a field editor for Taste of Home magazine, the Cooking Neighbor for the Life Around Home community, a home-schooling mama, and the owner of 23 pets (13 of which are chickens).  Crystal, dear, when do you sleep?  :)

Shut-eye aside, Crystal's Butterfinger cake is so easy and delicious that it could be made in one's sleep.  

Here's how to do it:

Prepare a chocolate cake in a 9x13-inch pan.  (Use a box mix or your favorite homemade chocolate cake recipe.)

As soon as it comes out of the oven, vigorously poke it with a fork.

Then pour over this deliciousness.

Help.

Further poke it to encourage absorption.

Oh my.  Does anyone else want to do the backstroke in that puddle of sauce?

Allow the caramel-drenched cake to chill in the fridge for 2 hours.

Then spread it with Cool-Whip (or make whipped cream from scratch).

Use a rolling pin to crush three Butterfinger candy bars inside a Zip-Lock bag.

And sprinkle the crushed candy on top of the whipped cream.

Good gravy. 

Fantastique!

I really hope you'll make this one.  And please do stop by Crystal's blog to see her other wonderful recipes. 

Here's the lovely printable.

Butterfinger Caramel Chocolate Cake 

Makes one 13x9-inch cake

1 (18.25-ounce) box of Devil's Food Cake Mix, baked according to package directions*

1 (15 -ounce) jar caramel sauce**

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) container of Cool Whip***

3 (2.1-ounce) Butterfinger bars, crushed

Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.   

While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.

As soon as cake is done, remove it from the oven and liberally prick with a fork.  

Slowly pour the caramel/milk mixture over the hot cake.  You may continue to prick the cake with the fork to encourage further absorption of the caramel sauce. 

Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake).  Refrigerate for two hours. 

Spread the Cool Whip over cake.  Sprinkle the crushed Butterfingers over the Cool Whip. 

Substitutions and Notes *I substituted this from-scratch chocolate cake. **I used Hershey's brand. ***I substituted 9 ounces of whipped heavy cream, sweetened with 1 tablespoon of powdered sugar.

Crystal's original post lives here.