Description
This Butterfinger chocolate poke cake is a rich, decadent dessert that features layers of cake, fudge, and caramel topped with whipped cream and Butterfinger bits.
Ingredients
Scale
- 1 (15 ounce) box golden butter cake mix
- 3 large eggs
- 1 cup milk
- ⅓ cup salted butter melted
- ⅔ cup hot fudge, room temperature
- 1 cup caramel topping, room temperature
- 1 (8-ounce) tub of whipped topping
- 1 cup chopped Butterfingers
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan well.
- Beat the cake mix, eggs, milk, and melted butter in a large mixing bowl with a stand or hand mixer until thoroughly combined, about 1-2 minutes.
- Pour the cake into the prepared pan and bake for 27-31 minutes or until the cake bounces back when gently tapped and a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Poke holes all over the cake using a cupcake corer, wooden spoon or large straw, making sure only to poke down halfway to the bottom.
- Carefully spread the hot fudge over the cake, ensuring to get as much as possible in the holes instead of on the top and sides of the cake.
- Spread the caramel topping over the cake, focusing on the holes again, and then allow the cake to cool completely.
- Once cooled, store well covered in the refrigerator for 2 hours or until ready to serve.
- To serve, spread the whipped topping evenly over the top of the cake and sprinkle on the chopped Butterfingers.
- Cut into squares and serve immediately. Enjoy!
Notes
- This cake is best when chilled for a couple of hours before serving to allow the fudge and caramel to soak into the cake.
- Feel free to add more toppings such as chocolate shavings or additional crushed Butterfingers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg