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.
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.
Time 1h20m Yield 16 Number Of Ingredients 6 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.
Time 45m Yield 1 cake, 12 serving(s) Number Of Ingredients 9 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.
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 30m Yield 42 mini cheesecakes Number Of Ingredients 8 Steps:
Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.) Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined. In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes. Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling. Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill. Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week. Enjoy!
Yield 12 servings Number Of Ingredients 17 Steps:
Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl. Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze. Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined. Add the dry ingredients and mix on low speed until just combined. Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated. Transfer the batter to the prepared pan, smoothing the top. Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth. Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch. Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars. Slice and serve. Enjoy!
Time 2h Yield 12 Number Of Ingredients 10 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.
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 1h20m Yield 12 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.
