Recipe by RDANIEL511
"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."
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1 (15.25 ounce) package
devil's food cake mix
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
Love it! It's very gooey and sweet, but it's great. Would love trying something new with it next time too, like perhaps mixing crunched-up Butterfinger bars in with the battery.
I tried this recipe as written and did not enjoy it as much as I was hoping. With all of the liquid you put into the cake, I found it wet and overwhelmingly sweet. Even my husband, who always likes things sweeter than me, said it could do with less. My suggestion is to cut each of the following in half: the condensed milk, caramel, and fudge sauce. I liked the cool whip and chocolate bar topping as is.
I baked this cake for a church event and it was a big hit! Everyone loved it and wanted me to bake another one. If you haven't tried it Please do.
I really enjoyed this recipe. When I made it I halved the amount of caramel and hot fudge and still had way too much extra!! The cake however was delicious and moist and it kept well, staying moist after refrigeration for five whole days!
It was FANTASTIC.Easy to make with kids also.We didm,t use the hot fudge but still good. Next time we will remember to buy the fudge. Looking forward to baking it again.
This cake was a big hit. I followed the recipe exactly with the exception of following the cake directions on the box. It was extremely moist, easy and quick to make, and not too sweet. I know, I thought it would be sickening sweet, but it wasn't. What a great recipe!!! Thank you. Oh, I made it for a 13 year old's birthday and he said, "this is better than my mom's."
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 232
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