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Welcome to Cindy’s Cuisine, where today we’ll be diving into the recipe for my mouth-watering Butterfinger cake. This crowd-pleasing dessert has been a beloved favorite among my family and friends for over a decade. The best part? It’s incredibly easy to make, requiring just a handful of simple ingredients.
To start off, you’ll need a German chocolate cake mix. I personally recommend using Duncan Hines, but feel free to use your favorite brand. In addition to the cake mix, gather 1 cup of water, 1/3 cup of vegetable oil, and 3 eggs. The instructions are conveniently provided on the box, making the preparation a breeze.
Mixing it Up
Once all the ingredients are in your mixing bowl, it’s time to blend them together. If you don’t have a hand mixer, don’t worry! A wire whisk or a fork will do just fine. Mix everything until the batter is smooth and free of any lumps.
Baking and Toppings
Now that the batter is ready, grease your pan and preheat the oven to 350 degrees. The baking time will vary based on the type of pan you use, but typically around 25 to 30 minutes. Once the cake is done, remove it from the oven and poke holes over the top.
Next comes the magic. Pour condensed milk over the cake—this is the first of many delectable layers. Allow the cake to cool in the refrigerator for 30 minutes, then add a generous dollop of cool whip. Lastly, take a butterfinger chocolate bar and crush it with a rolling pin. Sprinkle the crushed candy over the top of your masterpiece, adding an unforgettable final touch.
Time to Indulge
After the cake has cooled and all the delicious layers are in place, it’s time for the most rewarding part—tasting it! Trust me, this cake is nothing short of delightful. Its creamy texture and irresistible combination of flavors make it an ideal choice for parties and potlucks. Plus, the convenience of using just one pan means minimal cleanup and maximum enjoyment.
Head over to El Reno Ok for even more mouth-watering recipes and culinary inspiration. Don’t forget to share this recipe with your friends, and let me know your thoughts in the comments. Happy baking!