Friday's Treat ~ Butterfinger Cake

This cake has so many names and so many versions its unbelievable, really. It seems every one had their own version so, I decided to make my own version well:) 

I started with a basic cake layer. Then as soon as you take it out poke some holes all over and then pour a layer of caramel over top. Let that sit until cool. I sprinkled some butterfingers on top of the caramel as well. 

I didn't take pictures of every step because I kept getting sidetracked by this little cutie that was crawling all over the place. I was leaving the kitchen every 2 seconds looking at what she was getting into:) 

If she was in the kitchen she was playing under the sink....haha...my "things" are the best toys apparently. Pans and utensils are her a few of her favorite things:) There is no stopping her now that she can open the cabinets. She is sooo much fun and she was certainly enjoying her self!!

So here is the finished cake. Once it is cool spread a layer of cool whip and then sprinkle with butterfingers. This is really good and very moist.....Now most recipes that I saw said to use a yellow cake mix. I made my own ( recipe follows ). If I was going to be serving this at home I would use real whip cream instead of cool whip and would bake it in a 13*9 pan instead of the baking sheet but this works really well for the office or for party's!

Can you see the caramel sinking into the cake? Sooo good!

This cake recipe comes from the cookbook I told you about here. It really is a no fail cake. So delicious and moist.

Classic American Layer Cake

1 cup unsalted butter. softened
2 cups sugar
3 large eggs
2 1/2 tsp vanilla
3 cups flour
4 tsp baking powder
1/4 tsp salt
1 12/ cups milk, warmed

Cream butter and sugar. Add eggs and vanilla. Add the dry ingredients and then as that mixes in slowly pour in the warm milk and mix until everything is combined. Spoon into prepared pans. 
If you use this as the traditional layer cake use two 9in pans and bake at 350 for about 35 minutes. 
If you use this as the sheet cake above I used a large baking sheet and baked it at 350 for about 20 minutes, until slightly golden brown on top. 

I also made my own caramel:) Use a can of sweetened condensed milk and pour into a double boiler and let cook for about 45 minutes or so stirring frequently. 


  1. I've never made caramel like that before. I'll have to try it that way.

  2. Once you do you will realize its the ONLY way to make it!! so, so good! and like I said these would definitely be better with real whip cream but it would not have held up very well over night....



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