Sunday, June 1, 2014
Butterfinger Poke Cake
Summertime is my favorite season of all! Other than the heat....and having to wear bathing suits, it always makes me so happy. There is just so much to do when it is warm and beautiful outside.
We have been going to the pool with friends, fishing in our pond, meeting friends at the lake, and don't even get me started on the cookouts people have.
When it comes to cookouts I always want to make an AMAZING JAW DROPPING dish. I mean, I want people to know I can cook! I love it when others ask me for recipes, especially friends and family. It makes me feel all gooey inside knowing others love my cooking :) So feel free to drop some lovely comments on by ;)
I am making dinner for my family tonight and I wanted something easy but delicious for desert. I have been craving peanut butter and chocolate and thought back to this Butterfinger Poke Cake. It has been probably 2 years since I have made it. I sent my sweet husband to the grocery store and got busy as soon as I had time last night.
I usually make this cake with yellow cake mix, but I was craving chocolate and thought I would try it. I tried to look up recipes on Pinterest to help me remember how to make mine since it had been so long. However, I had no luck with the links downloading so I winged it.
Angie from Big Bears Wife was over when I putting this cake together. It looked and smelled so good we had to taste test. Ooops! Didn't even wait for it to cool! Is it bad that we tore up the cake before I even had the guests over to try it? Oh well.... it was worth it! My husband even ate it which tells me it must have been AMAZINGLY JAW DROPPING !! YES! Score for me! I guess for dinner tonight I'll go ahead and place them on plates so no one knows our little secret ;)
Angie urged to me to post this to share with the world....so here it is :)
I hope you all enjoy it as much as we did!
Butterfinger Poke Cake
1 box of devils food cake mix or yellow
1 can sweetened condensed milk
1 jar caramel sauce
4 full sized Butterfinger candy bars
1 big container of cool whip
1) Mix cake mix as bake as said on the back of the box in 8 by 13 glass dish. It will bake about 30 minutes on 350.
2) Let cool and poke several holes in the cake. I use a straw but you can also use a fork.
3) In a medium sized bowl mix the sweetened condensed milk with about 3/4 of the jar of caramel sauce.
4) Pour over the cake and let sit for about 5-10 minutes to let the cake absorb the sauce.
5) Spoon the cool whip evenly over the cake.
6) Crush the Butterfinger bars and spread over the cool whip.
7) Drip the leftover caramel and a bit of chocolate syrup over the layer of Butterfingers.
Make sure to keep refrigerated while the cake isn't being served.