Description
Bake a devil’s food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Ingredients
- 1 (15.25 ounce) package devil’s food cake mix
- ⅔ cup water
- ½ cup oil
- 2 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) jar hot fudge dessert topping
- 1 (12 ounce) jar caramel dessert topping
- 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
- 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Mix cake mix
- water
- oil
- and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean
- 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk
- hot fudge
- and caramel over cake. Allow cake to cool
- about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 15