Ingredients
Scale
- 1 box chocolate cake mix (15 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup caramel sauce
- 1/3 cup creamy peanut butter
- 1 cup whipped cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 8–10 Butterfinger bars, chopped (reserve some for topping)
Instructions
- Preheat oven to 350°F and prepare cake mix.
- Bake chocolate cake in a 9×13 pan for 25–30 minutes, then cool completely.
- Poke holes across the cake using a skewer or spoon handle.
- Mix condensed milk, caramel, peanut butter, powdered sugar, vanilla, and chopped Butterfinger pieces.
- Pour mixture over cake, letting it soak into holes.
- Refrigerate for 1–2 hours.
- Top with whipped cream and remaining crushed Butterfinger.
Notes
- Chill time helps flavors soak into the cake.
- Use a spoon handle for deeper holes and better filling absorption.
- Extra candy topping adds more crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American