Butterfinger Poke Cake

Butterfinger Poke Cake 1

420

CALORIES

12

SERVINGS

10 (min)

PREPARATION

30 (min)

COOKING

120 (min)

READY IN

side dish

DISH

Ingredients

  • 3 Butterfinger candy bars, crushed into large crumbs
  • 1 (16oz) jar caramel sauce
  • 1/3 cup confectioners sugar
  • 1 pint heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  • 1Prepare cake, according to directions, in a 9x13 pan. Allow to cool for 10 minutes, then poke holes in the top of the cake with the end of a wooden spoon. Holes should be approximately 3/4 inch apart, and cover the whole cake.
  • 2Pour the can of condensed milk over the top of the cake, and spread evenly with a rubber spatula.Then, pour the jar of caramel sauce over the top of the cake, and again spread evenly over cake.
  • 3Place cake in the refrigerator for 1 hour or until cool.Once cool, prepare whipped cream.
  • 4Pour cold whipping cream into a deep, clean bowl. Beat on high speed until cream begins to thicken, about 4 minutes.
  • 5Add sugar and vanilla, and continue to beat cream until completely thickened.
  • 6Spread whipped cream over the top of the cooled cake, and sprinkle. with crushed Butterfinger crumbs. Return to refrigerator until time to serve, and store covered in refrigerator after serving.Enjoy!