Chocolate cake covered with carmel, whipped cream, and crushed Butterfinger. A great desert for any occasion, be it a birthday or just to eat! This cake if very easy to make but will need to be refrigerated over night.
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Step 1: Ingredients
Gather the necessary ingredients.
You will need the following:
1 chocolate cake (from box, I used one I had in my cupboard it doesn't matter what kind)
1 can of sweetened condensed milk
1 jar of carmel sauce
1 small tub of whipped cream
2 Butterfinger candy bars
Step 2: Make the Choclate Cake
Follow the directions on the box.
Step 3: Poke the Holes Into the Cake
Time to stab the cake. I used the end of a wooden spoon to poke the holes, but anything of similar size and shape should work just as good. Poke these holes in one inch intervals.
Step 4: Pour Sweetened Condensed Milk and Carmel Sauce in the Holes.
I poured the condensed milk in before the caramel sauce but order does not matter. Just wait 10 to 15 minutes before adding the second ingredient. Fill the hole with the milk or caramel and then move on to the next hole. Repeat this until you have run out of milk and caramel. It doesn't matter if you get caramel sauce or milk on the cake.
Step 5: Put It in the Fridge
You will want to refrigerate the cake overnight to make sure the cake is completely cool before adding the whipped cream and Butterfinger.
Step 6: Top With Whipped Cream and Butterfinger
Take the tub of whipped cream and spread it on the top of the cake. It should have an even layer throughout the whole top of the cake. Crumble the Butterfinger and sprinkle it on top.
Step 7: Enjoy!!
Enjoy this cake with a friend of by yourself (preferable). It can be stored for a few days in the fridge and makes a delicious birthday cake or party cake.