Butterfinger Crumb Cake Food

THE BEST BUTTERFINGER CAKE

Steps:

• Preheat oven to temperature specified on the cake mix box.
• Prepare the German Chocolate Cake mix as directed on the box.
• Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
• When cake is done allow to cool until it is just barely warm.
• When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
• Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
• Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
• When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
• Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

BUTTERFINGER CAKE

Steps:

• Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
• While cake is baking, stir together sweetened condensed milk and caramel sauce; set aside.
• Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep. Pour condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
• Spread whipped topping over cake, then sprinkle top with crushed Butterfinger. Refrigerate until serving.

CHOCOLATE BUTTERFINGER-CARAMEL CAKE

Steps:

• Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
• Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
• Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

DECADENT BUTTERFINGER CAKE

Steps:

• 1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
• 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
• 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
• 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
• 5. Enjoy!
• 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.

BUTTERFINGER CRUMB CAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8" square baking pan.
• Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
• Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
• Stir the baking soda and salt into the remaining flour mixture; set aside.
• Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
• Add to the flour mixture; stir just until combined.
• Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
• Bake for 40-45 minutes, or until a toothpick tests out clean.
• Cool on a wire rack at least 20 minutes before cutting.
• Serve warm or cool.

BUTTERFINGER CAKE

Steps:

• Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
• Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
• Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
• Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.

BUTTERFINGER CAKE

Steps:

• Bake cake in a 13 x 9-inch cake pan as directed on box.
• While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
• Pour caramel sauce over cake and let cool.
• Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
• Keep refrigerated.
• Homemade whipped cream.
• 1 can heavy cream.
• Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.

BUTTERFINGER CRUMB CAKE

Steps:

• 1. Oven to 350 degrees. Grease 2 layer cake pans. Combine flour, brown sugar and sugar in med bowl. Cut in butter with pastry blender or two knives until crumbly. Transfer 1 c to another bowl and stir in butterfinger pieces. . Stir soda and salt into remaining flour mixture. Combine milk, egg, yogurt and vanilla, then add to flour mixture and stir just until blended. Pour into prepared pans and sprinkle with butterfinger mixture. Bake 40-45 min or until toothpick test. Cool slightly on wire rack. Serve warm, or cool completely and frost with vanilla frosting. If frosting, add additional crushed butterfingers to middle before adding 2nd layer, and add some on top.

BUTTERFINGER POKE CAKE

Steps:

• Bake cake in a 9x13 pan according to package directions, subbing milk for the water and melted unsalted butter for the oil.
• Meanwhile, mix sweetened condensed milk and caramel topping in a bowl.
• When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw.
• Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.
• Sprinkle two of the crushed butterfinger bars evenly over cake.
• Spread Cool Whip over the top and then sprinkle the remaining 2 candy bars over the top.
• Chill in the fridge overnight or for several hours. ENJOY!