Chocolate Butterfinger Poke Cake Food

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CHOCOLATE BUTTERFINGER POKE CAKE



Chocolate Butterfinger Poke Cake image

Decadent poke cake with caramel peanut butter sauce, whipped cream, and crushed Butterfingers.

Provided by Kara

Categories     Dessert: Cakes and Cupcakes

Time 2h25m

Number Of Ingredients 11

1 (15.25 ounce) box Duncan Hines chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (14 ounce) can sweetened condensed milk
1/2 cup caramel sauce
1/3 cup creamy peanut butter
1 cup whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla extract
8 (.65 ounce) fun sized Butterfinger candy bars, chopped

Steps:

  • Prepare cake in a 9x13" pan according to directions on the box. Place pan on a wire rack and cool cake completely.
  • Poke holes about an inch apart all over cake with the handle of a wooden spoon.
  • In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and peanut butter. Pour sauce over the cake, trying to fill as many holes as possible.
  • Whip the cream with a hand mixer till soft peaks form. Add powdered sugar, and vanilla extract and beat till smooth. Spread evenly over the cake.
  • Cover cake with plastic wrap and chill for at least an hour.
  • Sprinkle crushed Butterfingers on top of the cake just before serving.

Nutrition Facts : Calories 256 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 160 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHOCOLATE BUTTERFINGER-CARAMEL CAKE



Chocolate Butterfinger-Caramel Cake image

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h25m

Yield 15

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

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.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g

THE BEST BUTTERFINGER CAKE



The Best Butterfinger Cake image

Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.

Provided by Goodcookinfostermom

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip
1 (12 ounce) jar caramel ice cream topping
1 (14 ounce) can of eagle sweetened condensed milk
3 (7 ounce) king size butterfinger candy bars

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.

Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2

BUTTERFINGER® CAKE



Butterfinger® Cake image

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Provided by RDANIEL511

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 15

Number Of Ingredients 9

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
  • Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
  • Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g

BUTTERFINGER™ POKE CAKE



Butterfinger™ Poke Cake image

Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup chocolate-flavor syrup
4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 71 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 44 g, TransFat 0 g

PAULA DEEN'S BUTTERFINGER CAKE



Paula Deen's Butterfinger Cake image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Provided by BakerNurse

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
  • Prepare cake mix following package directions(adding water, oil and eggs).
  • Add 1 chopped Butterfinger to batter, stirring well.
  • Pour into prepared pan and bake as directed on package.
  • Let cake cool for 5 minutes.
  • Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
  • Pour condensed milk and caramel topping evenly over cake.
  • Sprinkle remaining 1 chopped Butterfinger over caramel.
  • Cover and chill.
  • Before serving, spread whipped topping evenly over cake.
  • Garnish with chopped Butterfinger, if desired.
  • Cut into squares to serve.

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