This butterfinger cake recipe is the best cake ever I make it all the time
- Carbohydrate 66.7065515681609 g
- Cholesterol 13.0097211148297 mg
- Fat 8.73396908208584 g
- Fiber 1.7332152326805 g
- Protein 5.25418619175195 g
- Saturated Fat 4.15852649445629 g
- Serving Size 1 1 Serving (98g)
- Sodium 369.31210060254 mg
- Sugar 64.9733363354804 g
- Trans Fat 0.545335985445591 g
- Calories 352 calories
Step-by-step
- Bake the cake according to package directions in a 13 x 9 inch pan.
- When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
- Do the same with the caramel ice cream topping.
- Sprinkle on some of the broken candy pieces.
- When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars.
- Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
- Put all your candy bars in the freezer.
- When you're ready to use them, take them from the freezer.
- Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers.
- Keep cool until you need them.
- Enjoy!!!
Injecting liquids into a freshly baked cake changes the internal crumb structure permanently, transforming a standard sponge into a dense, custard-like confection. This technique, popularized commercially in the 1970s through jello-poke-cake promotions, relies on thermal absorption. Piercing the warm crumb creates vertical channels that capillary action exploits, drawing sugary syrups deep into the interior rather than letting them pool exclusively on the crust. German chocolate cake mix provides a mild cocoa base with a touch of German's sweet chocolate, though standard devils food works if preferred. Freezing the candy bars beforehand ensures clean shards rather than a sticky paste when smashed with a mallet.
Pairing and Presentation
Balancing heavy, concentrated sweetness requires careful accompaniment. Because sweetened condensed milk, caramel topping, and chocolate syrup deliver high sucrose loads, bitter beverages cut through the density effectively. Brew a pot of dark roast chicory coffee or pour unsweetened iced tea with a high tannin profile. Acidic fruit components also contrast well against the buttery, peanut-laden crunch of the candy topping. Serve chilled slices alongside tart fresh berries, such as raspberries or blackberries, which supply necessary fruit acid to reset the palate between bites. Maintain storage in the refrigerator for up to four days, keeping the container sealed tightly to prevent the whipped topping from absorbing refrigerator odors.
- Chill the finished dessert for at least two hours before slicing to allow the condensed milk and caramel to set fully inside the crumb channels.
- Whisk the caramel topping slightly if it is too thick to pour into the holes smoothly.
- Wipe the knife blade with a damp towel between cuts to maintain clean edges through the layers of whipped topping and candy shards.
