This butterfinger cake is neither Weight Watchers nor Paleo friendly by any means. However, every event I attend, every party, tailgate, or potluck, this is the item folks request that I bring. It can be made with either a yellow or chocolate cake mix, personally I think it’s better to use yellow. And of course you can use store-bought whipped cream but I think the home made whipped cream makes it way better!
Yellow or Chocolate cake mix, plus ingredients for the mix
4 to 5 Butterfinger Candy Bars
1 Jar of Caramel ice cream topping
1 can Eagle Brand sweetened condensed milk
2 cups sugar
3 cups heavy whipping cream
Make the cake per the instructions on the box and allow to cool.
Crush the Butterfinger candy bars, sprinkle half of the crushed candy on the cooled cake.
Poke holes into the cake with a knife (I make lattice-like cuts all over the cake.)
Pour the container of caramel over the cake, follow with the can of sweetened condensed milk.
Allow to chill in fridge.
While this is chilling, make the whipped topping. With a hand mixer best the heavy whipping cream until it begins to thicken. Begin adding sugar. Be careful not to whip too much- it will turn to a butter consistency! Just whip until it looks like whipped cream.
Spread the whipped cream over the chilled cake, then sprinkle the remainder of the candy over the cake. Chill until ready to serve.
This butterfinger cake recipe is SO good, and will be a hit at your next gathering!