Mainlining Chocolate: Cake That Is: Quick!

By on May 16, 2019

Butterfinger Cake:  Quick and Deadly

I’ve been so faithful to my diet, but when I saw this recipe for mainlining chocolate in a cake-mix cake  I couldn’t resist.  I tried it.  I liked it.  I promise I’ll be good from now on and won’t do this again (she said never).  Give it a shot.  It’s worth it.


Butterfinger Cake

“Bake a devil’s food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip(R) and 2 crushed Butterfinger(R) bars.”


  • 1 (15.25 ounce) package devil’s food cake mix
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) jar hot fudge dessert topping
  • 1 (12 ounce) jar caramel dessert topping
  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip(R)), thawed
  • 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
  4. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
  5. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

One Comment

  1. Linda Eckhardt

    May 16, 2019 at 4:27 pm

    Zounds. I’m sure this is a mortal sin, but hey. You only live once. And if you play your cards right, that will be enough. Dive in.