Butterfinger Cake A.K.A. The Cake That Will Spark A Stampede To Your Door

Yum

Warning: I think I hit more tangents than usual in this post. Recipe is at the bottom if you wanna skip through the interesting tidbits about my family, negative people, my dish envy, and complaints about my kitchen.

Looking over some of my past posts, I noticed I have a habit of going on and on about how I love everything I post. Thing is though, I DO love everything I post. If I didn’t love it, I wouldn’t share the recipes with you because I want you to love everything I post, too!

Alright, now that I’ve gotten that off my chest, let me start posting about this cake by saying: I LOVE THIS CAKE!!! Furthermore, EVERYONE LOVES THIS CAKE!! Grown men swoon for it, Children polish their halos and change their vocabulary to “mother dear” for it. No cake I have ever had in a restaurant holds a candle to THIS one.

THIS is the ultimate in decadence and….guess what else? EASE! This is the easiest cake on earth to make. Never have you stopped a show with so little effort.

This recipe came from my sister in law, Stacey. Stacey married into our family about ten years ago. We kind of feel sorry for her from time to time, being married into our brood and all, but since she had been a guest at my sleepovers as far back as third grade, she clearly came in with her eyes wide open. She has learned to adapt quite well to the vast quantities of food we turn out everytime someone blinks funny and she has resigned herself to the possibility that being married to a Davis is not conducive to making it back to that size zero bikini. She has also done the one thing that we all must do eventually: learn to cook just like Mama.

Stacey is a GREAT cook. Thing is, she didn’t cook at all for the first half of their marriage (she was a working mom). Once she quit her job to raise the spawn of Bill (my two sweet nephews, but spawn of Bill sounds better), she took up cooking and made up for lost time. Now Stacey makes the best fried apple pies in the state and she frequently spends a day making twenty or so full sized cakes for my brother’s catering jobs.

Still, as good a cook as Stacey is, her shining contribution to our family’s good eatin’ will always be The Butterfinger Cake. Did you hear an angelic choir when I said that? Butterfinger Cake. There it was again!

You will need: Devil’s Food Cake Mix (The cheaper the better, we want a good old coarse cake), Can Sweetened Condensed Milk, Caramel Topping, Cool Whip, Butterfinger Bar

My brother, Bill, took these pics and Stacey made the cake. She has such a large, open, bright and sunny kitchen. Not that I’m jealous or anything. I love my 6×8 dungeonesque walk in closet with appliances. Really, I do. ~Sighs~

Prepare cake according to package directions. When it comes out, poke holes all in it with a fork, just like we did on the Elvis Presley cake. Don’t stop til it looks like a swarm of four toothed mosquitoes attacked!

Dang, I didn’t know Stacey had the Fire King 9×13 dish. Those were issued in 2000 and didn’t stay on the market long. I got a bowl, but never the dish. I really want the dish now. :(

Pour entire can of sweetened condensed milk and jar of caramel topping into bowl or glass and stir to combine.

You know what negative people need? A BIG OLD BITE of this cake shoved right in their mouth to sweeten them up! When they come up for air, shove another bite in! Hey, come to think of it, if y’all have any negative or grouchy people in your life, you really should make them this cake today. Honestly, surprising them with this cake might just turn them around. It would at the very least cause them to take pause and look at you in a renewed light. Killing folks with kindness really does work. I swear it. I’ve tried it and been successful every single time.

Where was I? Oh yes. While the cake is still hot, pour the caramel/condensed milk all over the top and spread it around evenly. Then let it soak in. Oh my good lord almighty, this is gonna be good.

Crush your butterfinger bar.

I had to look at this a minute before I was able to figure out what it was. At first, I thought Stacey had sent me a photograph of a bowl of cereal for some reason.

Sprinkle 3/4 of butterfinger crumbs over cake. Now let it cool a bit. I stick mine in the fridge at this point.

Waiting is really hard because I have got you wanting to eat it real bad at this point, don’t I? Oh just wait, it gets so much better and you have to wait even longer! Oooh, now look whose being negative?

Alright, let me rephrase in a bright and chipper Mary Poppin’s voice “Oh just you wait, although it may still be a while until the cake is ready, the wait will be rewarded with such a delicious delight and you will have earned it through all of your selfless hard work! You’re such a good person for making this!”.

That was better. 😀

Once it is cooled, top with the whole thing of whipped cream and remaining butterfinger crumbs. Refrigerate. Now, you can eat this now but it really and truly should get good and cold before you do.

Alright so go ahead and eat a bit now if you have to, but just promise me you’ll have another slice once it cools. You may even need to have two or three slices once it is good and cold so you can make sure you are tasting it fully as it would be quite rude to serve something to others which you have not adequately tasted – for their own good, of course.

Butterfinger Cake
 
Ingredients
  • 1 box devil’s food cake mix
  • 1 bottle caramel topping
  • 1 can Condensed milk
  • 1 large tub cool whip
  • 1 Butterfinger bar
Instructions
  1. Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Yum

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Comments

  1. Samantha says

    Christy, this cake rocks!! My mother made it last Sunday for a combined Fathers Day and a family birthday celebration. We all loved it so much and we had to divide up what was left and send them home with some, (even though my husband wanted to keep it all, ha ha.) This recipe will definitely be made over again and again! Thanks!! :)

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