Oh look! I baked.
Well, if preheating my oven and using a cake mix counts? This is a super easy chocolate cake recipe with a caramel filling and a topping of whipped cream and crushed Butterfinger candy bars that will have your crowd stampeding to the table.
Before we get to the goodies…I’d like to ask you a question. When was the last time you browsed the cake mix aisle at the grocery store? It’s been while for me and I don’t know if it’s just my Safeway, or if the companies that produce cake mixes have cut way back. Where I normally would find the aisle brimming white, yellow, chocolate and multiple flavored versions of each of these, I was met with a very minimal selection. And no German Chocolate at all. I also just read that canned soup sales are down by 13% over the past decade so Campbell’s Soups are closing two plants. Could it be that consumers are actually steering clear of the processed food aisles?
Our annual beet pickling extravaganza over at friends Greg and Cauleen house also falls around the celebration of their son’s birthday.
My contribution to the event this year included a crockpot full of Sloppy Joe’s…
Looking for Butterfinger Recipes? This Easy Chocolate Butterfinger birthday cake for Connor’s fourth birthday was a big hit. And it’s a poke cake, always popular.
This recipe comes from my family cookbook that I published about ten years ago. It was a contribution from my cousin P.J. It’s easy to make since everything comes from the processed food aisles.
It’s so easy. A German Chocolate cake mix is baked according to package instructions, then poked full of holes and drizzled with a combination of sweet condensed milk and caramel sauce letting it ooze down in…it’s then topped with a generous layer of Cool Whip and and crushed Butterfinger candy bars.
Voila, you have a cake that is DEElicious…and to quote Mr. Buzz one that takes you “to infinity and beyond!”
Perfect for a kids birthday cake.
- 1 box German chocolate cake mix or chocolate
- 1 bottle Caramel Sauce
- 1 can Condensed milk
- 1 large Tub Cool Whip
- 1-2 Butterfinger bar
Prepare cake according to package directions. Remove cake from oven and let cool for 5 minutes. Poke several holes in the cake using toothpicks, a wooden grill skewer or a fork. Mix sweetened condensed milk and caramel together, pour over cake, spreading over the entire surface. Chill well. Spread cool whip over the top and sprinkle crushed Butterfinger bar.
Butterfinger Chocolate Cake…It’s What’s for a Birthday Party.