Here it is, my 100th post, a Chocolate Butterscotch Butterfinger Cake or how about CBB Cake to shorten it up a bit! And I must say that this cake is a pretty darn fabulous one! I think there are several different names for this type of cake, like, "better then sex chocolate cake" or "Harrison Ford cake", and I guess this cake gets its name because of how utterly delicious and divine it is! And I mean really, really yummy and so easy to make. It is usually made with toffee bits and caramel topping but I switched it up a bit, and here's how I did it, and feel free to swap in your favorites! All you do is make your favorite chocolate cake or make a chocolate cake mix according to directions, then you poke holes all over the hot cake, and pour a super sweet glaze, which is a combination of sweetened condensed milk and butterscotch ice cream topping, all over the cake while it is still warm so the glaze can soak into the cake. Finally, it gets topped with creamy Cool Whip and topped with lots and lots of crispy crushed up Butterfingers.
Sweet, dense, super moist, gooey, creamy, cool, chocolately, butterscotchy, and crunchy all in this one bite is what makes this cake so AMAZING!
Chocolate Butterscotch Butterfinger Cake:
-1 recipe for HERSHEY'S "Perfectly Chocolate" Chocolate Cake, found here, or 1 box of your favorite cake mix
-1 (14-ounce) can sweetened condensed milk
-1 (12-ounce) jar butterscotch topping
-1 (12-ounce) container Cool Whip
-2 regular sized Butterfinger candy bars, crushed
1. Prepare the cake according to directions. Immediately after removing the cake from the oven, poke holes with a wooden skewer or fork liberally all over the cake.
2. In a medium sized bowl, combine the sweetened condensed milk and butterscotch topping and then pour it all over the hot cake.
3. Cool cake completely, then spread Cool Whip over the top, then sprinkle with crushed Butterfingers. Store in an airtight container in the refrigerator.