Dessert

Butterfinger Cake is for Dessert.

Butterfinger Cake takes 30 minutes to prepare.

Butterfinger Cake takes 25 minutes to cook.

Butterfinger Cake makes 18 servings.

The ingredients for Butterfinger Cake are:

1 box Betty Crocker Super Moist Yellow Cake Mix
1 1/4C water
1/3 C vegetable oil
3 eggs
1-16oz container Betty Crocker Rich &Creamy Vanilla Frosting
1-16oz container Hershey's Caramel Topping
2-3.5oz boxes Nestle Butterfinger Minis
1-3.7oz Nestle Butterfinger Bars (King Size), crushed

Here is how you make Butterfinger Cake:

Prepare cake according to instructions on the box. I use two 9" square pans so that I can cut them into 9 pieces each. Allow cake to cool completely before removing from pan.Place cake onto cutting board, plate, or other smooth surface. Using a straw, poke holes from top of cake almost down to the bottom. I section the cake then poke 4 holes into each section.Using a medicine dropper, insert 1 tsp of caramel topping into each section of cake. Allow 30-60 mins for topping to absorb into cake then repeat with 1 tsp for each section.Allow another 30-60 mins for caramel topping to absorb. Spread frosting over top of cake. Sprinkle crushed butterfinger on top of frosting. Once cut, add 1 Butterfinger mini to each piece.Serving Size:?18 3x3" servingsNumber of Servings: 18Recipe submitted by SparkPeople user JAMIECARDER.

The nutritional information for Butterfinger Cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 315.0

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 319.7 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 0.4 g
• Protein: 1.8 g