Time 45m Number Of Ingredients 5 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.
Number Of Ingredients 5 Steps:
1.Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack. 2.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. 3.Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Time 1h25m Yield 15 Number Of Ingredients 5 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.
Time 45m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Bake cake mix according to directions on box. While still warm, poke several holes in the cake with the end of a wooden spoon. Pour whole can of sweetened condensed milk first and then caramel topping over cake. Let both soak in and completely cool. Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake. Crumble 4 remaining mini butterfingers on top of cake.
Time 55m Yield 10-12 servings. Number Of Ingredients 8 Steps:
Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.
Time 1h45m Yield 15 Number Of Ingredients 9 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.
Time 2h50m Number Of Ingredients 8 Steps:
Place candy bars in freezer. Make cake according to directions on the package. While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes all over in it with a fork. The more holes you poke, the more caramel sauce will seep through the cake. Pour caramel/milk mixture over the cake. Allow the cake to cool completely. Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle two candy bars (half of them) over cake. Spread Cool Whip over the candy bars. Then sprinkle the remaining candy bars on top. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).
Time 1h30m Yield 12 serving(s) Number Of Ingredients 8 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.
