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Chocolate Caramel Candy Cake

5 star rating
 

 

Photo by: Katy Stovall

This chocolate cake is topped with caramel ice cream topping, and then whipped topping sprinkled with Butterfinger candy bar pieces.
 

Ingredients

  • Cake: 3 cups flour
  • 2 cups sugar
  • 6 TBLS cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2/3 cups vegetable oil
  • 2 tsp vanilla
  • 2 TBLS vinegar
  • 2 cups water
  • Topping:
  • 1 small container cool whip
  • 1 Butterfinger candy bar
  • 1 small jar (half a larger jar) of caramel/butterscotch ice cream topping

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Method

Mix together dry ingredients for cake. Add oil, vanilla, vinegar and water, mixing until blended. Pour into 13x9 pan and bake at 350 degrees for 35-40 minutes. Cool. Once cake is cool, poke a few holes in it. Pour caramel sauce over cake. Frost the cake with Cool Whip. Sprinkle crushed candy bar over Cool Whip. Best served same day. Refrigerate leftover cake.

 

Notes:

 

Number of Servings: 12 to 16

 

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