Oh, this cake.
I'm kind of at a loss, and probably the best thing to say is simply the following:
1. Devil's food cake.
2. Caramel glaze poured OVER the devil's food cake. While it is still warm. After you have poked holes in it so that the caramel can soak deep into the warm cake.
3. Freshly whipped sweetened cream on the top of the cake.
4. Crushed Butterfinger bars sprinkled liberally over the cream topping. And I do mean liberally.
3. Freshly whipped sweetened cream on the top of the cake.
4. Crushed Butterfinger bars sprinkled liberally over the cream topping. And I do mean liberally.
At this point you may need to breathe into a brown paper bag because of all the excitement. This recipe comes from a great new cookbook called SOUTHERN PLATE that holds a particular special place in my Southern husband's heart, for obvious reasons. I think you'll be able to see from this cover why he was very happy to see this particular book on the kitchen counter.
It's full of all sorts of great stuff, but the desserts are what really caught my eye. Many of them call for packaged ingredients like cake mix, which is just fine with me because they are combined in various ways that make me need to breathe into a brown paper bag. As a matter of fact, this particular recipe called for using Cool Whip instead of homemade whipped cream, and I'm sure that would have worked out just fine. I happened to have some cream in my fridge that needed to be used, but I am certainly no stranger to the wonders of cooking with Cool Whip.
Luckily for me, my house was full of teenagers the weekend I made this cake, or there is an extremely good chance that I would have just sat down with the entire cake and a fork. You have been warned...
Butterfinger Cake, from SOUTHERN PLATE
- 1 box devil's food cake mix
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce jar caramel topping
- 1 12 ounce container whipped topping (aka Cool Whip. Or make your own by whipping 1 cup heavy cream with 1/4 cup confectioner's sugar and 1 teaspoon vanilla until soft peaks form.)
- 1-2 Butterfinger bars, crushed.
1. Prepare the cake according to package directions. You can use either a 9x13 pan or a bundt pan. Immediately after removing the cake from the oven, poke several holes in it with a fork or a skewer. Mix the condensed milk with the caramel topping and spread over the entire cake.
2. Cool cake completely, then spread the whipped topping over the top, and sprinkle the crushed Butterfinger over the topping.
3. Stand back!
I love this cake. I make it with yellow cake, but I bet the devils food cake is amazing!!
ReplyDeleteI have to say, when it comes to desserts and comfort food, the south really knows how to do it right. Butterfingers have always been one of my guilty pleasures. Need to try this.
ReplyDeleteit's really hard to look at this right now as the night time is when i want anything cake. this looks SO GOOD!
ReplyDeleteI've got a toothache already!! LOL
ReplyDeleteI grew up with this sort of cooking. I got out just in time ! lol ...
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ReplyDeleteI make this cake using crushed Heath bars. I even sprinkle the crushed Heath candy on the warm cake after pouring on the condensed milk/caramel topping mixture. That way the chocolate from the crushed Heath bar candy melts into the cake too. I still sprinkle crushed Heath bar over the whipped cream too. It's a favorite dessert in our house!
ReplyDeleteGrowing up this cake was called the "Better than Sex" cake - at the time, I didn't know what that meant but loved the cake!
ReplyDeleteI don't think discovering your blog will be good for my health...but I love it! And great header! :)
ReplyDeleteI think this recipe has a typo. It says cook cake completely but I believe it should be cool cake completely?
ReplyDeleteAnon: it sure does - thanks for the eagle eye! All fixed now. :)
ReplyDeleteI made this cake for Christmas Eve dinner. When you make it do you use 2 round cake pans? After making it in 2 cake pans and pouring the carmel mixture I realized I was going to have a heck of a time getting the cake out of the pan, but somehow I did. I thought it might have been easier to use a 9x13 pan. I also had tons of carmel left over and wasn't sure if that was right or not. Even though my husband was looking at me like "why are you doing this now when we are trying to get ready for dinner for 10", everyone agreed it was delicious.
ReplyDeleteI've made it both ways. The 9x13 is definitely easier and uses more of the caramel. I make it in two round pans when I want it to look more elegant and festive, and that does use less caramel because there is less surface space. (more caramel for ice cream later, whoo-hoo!). Either way is fine - my picture above is the round version but 9x13 is totally okay too. Happy New Year!
ReplyDeleteActually, now that I re-looked at the recipe, I realize I DIDN'T make it in two round pans, I made it in ONE round tube pan - the kind that comes in two pieces. Jeesh - I must have too much eggnog in my veins, it's impacting my memory. Anyway, the tube pan does make it a little easier to take out. :)
ReplyDeleteOhhhhh! That cake looks delicious!! And why do I not have this book?!!...Note to self: "Get it!" ^_^
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