Kim, Krista, & Pillsbury inspired this recipe. Kim posted a “Butterfinger Cake” recipe on her MySpace blogrecently, which reminded me of the cake my friend, Krista, made for her birthday last year (she used toffee instead, along with a different kind of cake). Then I found a recipe on the side of my German Chocolate Cake mix that was basically Kim’s Butterfinger cake but with caramel instead of butterscotch. I figured all these similar recipes was a sign that meant I was to make the cake and FAST. So I did.
And it was good.
I will post the recipe I made up, then put the Pillsbury recipe below it since that one is probably better. Guess it depends on what kind of flavors you prefer! If you love butterscotch, you will love this cake.
Butterscotch-Toffee Chocolate Cake
1 German Chocolate cake mix (I used Pillsbury)
1 (20-oz) bottle butterscotch ice cream syrup (I used Smuckers)
1 8-oz container Cool Whip
1/2-3/4 of a bag Heath bits (or you can chop up several candy bars)
Chocolate ganache or chocolate fudge ice cream topping to drizzle on top
Reserve ½ cup of butterscotch syrup & set aside.
Prepare cake according to package directions in a 13×9 pan (my picture shows a small pan b/c I chose to make two small cakes so I could give one away). Squirt 1/2 cup of the butterscotch syrup out and set aside. As soon as the cake’s out of the oven, poke it all over with a fork and squirt what remains of the bottle of butterscotch syrup over the top, spreading with a spatula so it can absorb while the cake cools.
Fold the ½ cup reserved syrup into the cool whip and spread over the cake once it is COMPLETELY cooled. Sprinkle Heath bits over the top and drizzle with ganache or fudge topping. Keep refrigerated until serving.
*Veronica’s notes: the reason I left out the sweetened condensed milk is that I used syrup instead of the thick ice cream topping and figured it was thin enough to soak into the cake without adding the milk. I would recommend using the thicker butterscotch topping in a jar & mixing it with sweetened condensed milk (like in the recipe below) b/c it only soaked in partially and there’s a thin layer of syrup resting on top of the cake still, a day later. Of course, that could be b/c I poked it with a fork instead of making big unsightly holes with a wooden spoon as directed below, but I couldn’t bring myself to uglify the cake that way, even if it was going to be covered up. I’m weird. Either way, you’re probably better off following Pillsbury’s instructions vs. mine. The cake is still REALLY good (so good my gut is about to burst from overeating it), but if you want all that gooey butterscotch really soaked in well, don’t follow my directions.
PILLSBURY® CHOCOLATE CARAMEL WOW
1 18.5 Pillsbury® German Chocolate Cake Mix
1 12-ounce can sweetened condensed milk
1 jar Smucker’s® Caramel Topping
1 8-ounce tub Cool Whip®
2 to 4 chopped Butterfinger® candy bars
Bake cake in 13×9-inch pan as directed.
Cool for 5 minutes.
Using the handle of a wooden spoon, poke holes in the cake.
In a small bowl, mix condensed milk and caramel topping, reserving 1/2 a cup.
Pour remaining caramel mixture over cake; cool completely.
Place whipped topping in medium bowl and fold in remaining caramel mixture.
Spread evenly over cake.
Sprinkle with chopped candy.
Cover loosely and refrigerate until served.
Store leftovers in refrigerator.