Decadent Chocolate Caramel Butterfinger Poke Cake Delight
Ingredients:
1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 tub (8 oz) whipped topping, thawed
5 Butterfinger candy bars, crushed
Chocolate syrup for drizzling (optional)
Directions:
Preheat oven to 350°F (175°C) and prepare the chocolate cake according to package instructions
Bake the cake in a 9x13 inch pan and remove from oven when fully baked
While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake
Slowly pour sweetened condensed milk over the cake, allowing it to soak into the holes
Pour the caramel sauce evenly over the top, letting it fill in the gaps
Allow cake to cool completely before topping
Once cooled, spread whipped topping evenly over the surface
Sprinkle crushed Butterfinger bars generously over the top
Drizzle with chocolate syrup if desired
Refrigerate for at least 1 hour before serving for best texture and flavor
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 410 kcal | Servings: 12 servings