Butterfinger Caramel Poke Cake

This is a rich, easy, delicious recipe for Butterfinger Caramel Poke Cake! It is also known as Holy Cow Cake.

Prep: 20 min | Bake: 35 min | Servings: 15

Ingredients

• 1 (16 ounce) box chocolate cake mix
• 6 tablespoons all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 3 (2.1 ounces) Butterfinger candy bars, chopped, divided
• 1 (12.25 ounce) jar caramel ice cream topping
• 1 pint whipping cream, whipped

Instructions

1. In a large bowl or bowl of an electric mixer, whisk flour into the cake mix, then proceed as instructed.
2. Prepare cake according to package directions (using ingredients called for) using a 13 x 9-inch baking pan.
3. Cool completely in pan on wire rack.
4. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon or a chopstick.
5. Pour sweetened condensed milk over cake.
6. Sprinkle with half of chopped Butterfinger.
7. Pour caramel topping over Butterfinger.
8. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger.
9. Store in refrigerator until ready to serve.
10. Refrigerate any leftover cake.

Notes

The original recipe called for an 18.25 ounce box cake mix. Those mixes are now 16 ounces. The flour in this recipe compensates for the volume loss.