Devil’s Food Butterfinger Cake. Warm chocolate cake with caramel sauce, whipped cream and crushed Butterfinger candy bars. Now THAT’S devilish.
Oh, this cake.
I’m kind of at a loss, and probably the best thing to say is simply the following:
First, Devil’s food cake.
Second, caramel glaze poured OVER the devil’s food cake. While it is still warm. After you have poked holes in it so that the caramel can soak deep into the warm cake.
Third, freshly whipped sweetened cream on the top of the cake.
Fourth, crushed Butterfinger bars sprinkled liberally over the cream topping. And I do mean liberally.
At this point you may need to breathe into a brown paper bag because of all the excitement.
This recipe comes from a great new cookbook called SOUTHERN PLATE that holds a particular special place in my Southern husband’s heart, for obvious reasons. I think you’ll be able to see from this cover why he was very happy to see this particular book on the kitchen counter.
It’s full of all sorts of great stuff, but the desserts are what really caught my eye. Many of them call for packaged ingredients like cake mix, which is just fine with me because they are combined in various ways that make me need to breathe into a brown paper bag.
As a matter of fact, this particular recipe called for using Cool Whip instead of homemade whipped cream, and I’m sure that would have worked out just fine. I happened to have some cream in my fridge that needed to be used, but I am certainly no stranger to the wonders of cooking with Cool Whip.
Luckily for me, my house was full of teenagers the weekend I made this cake, or there is an extremely good chance that I would have just sat down with the entire cake and a fork. You have been warned..
Devil’s Food Butterfinger Cake
Devil’s Food Butterfinger Cake. Warm chocolate cake with caramel sauce, whipped cream and crushed Butterfinger candy bars. Now THAT’S devilish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 box devil’s food cake mix
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce jar caramel topping
- 1 12 ounce container whipped topping (aka Cool Whip. Or make your own by whipping 1 cup heavy cream with 1/4 cup confectioner’s sugar and 1 teaspoon vanilla until soft peaks form.)
- 1–2 Butterfinger bars, crushed
Instructions
- Prepare the cake according to package directions. You can use either a 9×13 pan or a springform pan
- Immediately after removing the cake from the oven, poke several holes in it with a fork or a skewer. Mix the condensed milk with the caramel topping and spread over the entire cake.
- Cool cake completely, and if you made this in a springform pan, release the cake sides. Spread the whipped topping over the top, and sprinkle the crushed Butterfinger over the topping.
- Stand back!
jamie says
i like it even better with a marble cake mix!
Kate says
Yum, marble cake! This is definitely one that you can customize, cake-wise. :)
PoetessWug says
Ohhhhh! That cake looks delicious!! And why do I not have this book?!!…Note to self: "Get it!" ^_^
Kate Morgan Jackson says
Actually, now that I re-looked at the recipe, I realize I DIDN'T make it in two round pans, I made it in ONE round tube pan – the kind that comes in two pieces. Jeesh – I must have too much eggnog in my veins, it's impacting my memory. Anyway, the tube pan does make it a little easier to take out. :)
Kate Morgan Jackson says
I've made it both ways. The 9×13 is definitely easier and uses more of the caramel. I make it in two round pans when I want it to look more elegant and festive, and that does use less caramel because there is less surface space. (more caramel for ice cream later, whoo-hoo!). Either way is fine – my picture above is the round version but 9×13 is totally okay too. Happy New Year!
Anonymous says
I made this cake for Christmas Eve dinner. When you make it do you use 2 round cake pans? After making it in 2 cake pans and pouring the carmel mixture I realized I was going to have a heck of a time getting the cake out of the pan, but somehow I did. I thought it might have been easier to use a 9×13 pan. I also had tons of carmel left over and wasn't sure if that was right or not. Even though my husband was looking at me like "why are you doing this now when we are trying to get ready for dinner for 10", everyone agreed it was delicious.
Kate Morgan Jackson says
Anon: it sure does – thanks for the eagle eye! All fixed now. :)
Anonymous says
I think this recipe has a typo. It says cook cake completely but I believe it should be cool cake completely?
ag. says
I don't think discovering your blog will be good for my health…but I love it! And great header! :)
Anonymous says
Growing up this cake was called the "Better than Sex" cake – at the time, I didn't know what that meant but loved the cake!
Anonymous says
I make this cake using crushed Heath bars. I even sprinkle the crushed Heath candy on the warm cake after pouring on the condensed milk/caramel topping mixture. That way the chocolate from the crushed Heath bar candy melts into the cake too. I still sprinkle crushed Heath bar over the whipped cream too. It's a favorite dessert in our house!
a Broad says
I grew up with this sort of cooking. I got out just in time ! lol …
PoetessWug says
I've got a toothache already!! LOL
vanillasugar says
it's really hard to look at this right now as the night time is when i want anything cake. this looks SO GOOD!
Joanne says
I have to say, when it comes to desserts and comfort food, the south really knows how to do it right. Butterfingers have always been one of my guilty pleasures. Need to try this.
steph says
I love this cake. I make it with yellow cake, but I bet the devils food cake is amazing!!