Ingredients
Method
Preparation
- Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan well.
- In a large mixing bowl, combine the cake mix, eggs, milk, and melted butter. Beat on medium speed for 1-2 minutes until thoroughly combined.
- Pour the batter into the prepared pan and bake for 27-31 minutes, or until the cake bounces back from a gentle touch or a toothpick comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
- Carefully poke holes all over the cake using a cupcake corer or large straw.
- Spread the hot fudge over the cake, ensuring it gets into the holes.
- Follow with the caramel topping, also focusing on the holes. Allow the cake to cool completely.
- Cover and refrigerate for at least 2 hours until ready to serve.
Serving
- Spread the whipped topping evenly over the cake and sprinkle chopped Butterfinger on top.
- Cut into squares and enjoy!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 300mgFiber: 1gSugar: 25g
Notes
Let the cake cool completely before poking holes to avoid crumbling. Experiment with other toppings like crushed Oreos or different candy bars.
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