Chocolate Butterfinger Poke Cake Recipes

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CHOCOLATE BUTTERFINGER POKE CAKE



Chocolate Butterfinger Poke Cake image

A poke cake especially for chocolate and Butterfinger lovers! Easy to make and even easier to eat!

Provided by Judith Hannemann

Categories     cakes     desserts

Time 55m

Number Of Ingredients 4

1 box 2 layer size chocolate or devils food cake mix (plus all the ingredients to make the basic cake)
1 each 4-serving size package instant butterscotch pudding mix
4-5 fun-size Butterfinger candy bars (broken up)
8 oz whipped topping (1 container)

Steps:

  • Preheat oven to temp directed on cake mix box. Spray or grease a 13 x 9 or 11 x 7-inch baking dish. See NOTES if using 11 x 7 pan.
  • Make cake according to box directions. Remove from oven and let the cake cool.
  • Using the handle of a wooden spoon, poke holes in cooled cake about 1-inch apart.
  • Make pudding mix according to package directions for pie filling. Pour pudding over top of cake making sure the holes are filled.
  • Refrigerate cake until pudding is set--about 2 hours.
  • Frost cake with the tub of whipped topping and top with broken candy bars.
  • Chill until ready to serve.

Nutrition Facts : ServingSize 1 serving, Calories 289 kcal, Carbohydrate 45 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 357 mg, Fiber 1 g, Sugar 27 g

CHOCOLATE BUTTERFINGER-CARAMEL CAKE



Chocolate Butterfinger-Caramel Cake image

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h25m

Yield 15

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

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.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g

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