Our favorite Butterfinger Cake recipe starts with a chocolate cake, poked and drizzled with caramel sauce, topped with peanut butter whipped cream and chopped butterfingers.
Bake cake in a 9x13'' pan according to recipe directions. Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.
Pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.
Add the peanut butter and powdered sugar to a mixing bowl and mix until smooth. While mixing, slowly pour in whipping cream. Whip until stiff peaks form, and it hold its shape.
Spread the peanut butter whipped cream over the cooled cake and sprinkle crushed butterfingers on top. Refrigerate for at least 1 hour, or up to one day, before serving.
Notes
Sweetened Condensed Milk: I buy a 14oz can but only use half the can (you could freeze the remaining for another day).Make Ahead Instructions: Make the chocolate cake up to 1 week ahead of time. Allow it to cool completely, cover it well, and store it in the freezer. Allow it to thaw overnight in the refrigerator (or leave it at room temperature for a couple hours) and then continue with step 2, poking wholes in the cake. The homemade caramel sauce can be made several days in advance to save time. It can be poured on the cake warm or cold.Variations: