Over The Top Butterfinger Waffle Cake Recipes

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THE BEST BUTTERFINGER CAKE



The Best Butterfinger Cake image

Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.

Provided by Goodcookinfostermom

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip
1 (12 ounce) jar caramel ice cream topping
1 (14 ounce) can of eagle sweetened condensed milk
3 (7 ounce) king size butterfinger candy bars

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.

Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2

BUTTERFINGER CAKE



Butterfinger Cake image

Make and share this Butterfinger Cake recipe from Food.com.

Provided by Piper Lee

Categories     Dessert

Time 1h50m

Yield 15-20 serving(s)

Number Of Ingredients 9

1 (16 1/2 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
8 1/2 ounces butterfinger candy bars, crushed
1 (12 ounce) container Cool Whip, thawed
1 (8 ounce) package cream cheese, room temperature

Steps:

  • Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
  • Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
  • Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
  • In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
  • Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.

WAFFLE CAKE



Waffle Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

PAULA DEEN'S BUTTERFINGER CAKE



Paula Deen's Butterfinger Cake image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Provided by BakerNurse

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

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.

DECADENT BUTTERFINGER CAKE



Decadent Butterfinger Cake image

Make and share this Decadent Butterfinger Cake recipe from Food.com.

Provided by Recipe USA

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

18 1/4 ounces German chocolate cake mix (box)
1 cup water
1/3 cup vegetable oil
3 eggs
5 butterfinger candy bars
1 (8 ounce) jar caramel ice cream topping
1 (14 ounce) can sweetened condensed milk (Eagle Brand)
Cool Whip
chocolate syrup

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
  • 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
  • 5. Enjoy!
  • 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.

Nutrition Facts : Calories 515.8, Fat 19, SaturatedFat 6.8, Cholesterol 58, Sodium 538.6, Carbohydrate 84, Fiber 2.2, Sugar 50.9, Protein 7.6

BUTTERFINGER CAKE



Butterfinger Cake image

Make and share this Butterfinger Cake recipe from Food.com.

Provided by Serena 485247

Categories     Dessert

Time 38m

Yield 20 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
12 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
2 butterfinger candy bars, crushed
1 (8 ounce) jar caramel ice cream topping
1 (16 ounce) can heavy cream
1 dash vanilla
1/4 teaspoon sugar

Steps:

  • Bake cake in a 13 x 9-inch cake pan as directed on box.
  • While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
  • Pour caramel sauce over cake and let cool.
  • Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
  • Keep refrigerated.
  • Homemade whipped cream.
  • 1 can heavy cream.
  • Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.

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