Butterfinger Caramel Chocolate Cake

***This is a re-post of one of my favorite cake mix recipes, back from when I had recently started this website.  Had to share it again during the cake mix series, for everyone who missed it way back when.  You know, since I have more than 3 readers a month now - haha***
Baking is my favorite of all the cooking genres.  Very few things taste as heavenly as a freshly baked cake completely from scratch.  Honestly though, how many of us have the time to whip up one each time we have a sweet tooth?  For that reason, it is always wonderful to have some standby recipes of extremely easy, delectable desserts.  This is definitely one of them.  
Butterfingers.  
Caramel.
Chocolate.
Whipped Cream.

Are your taste buds quivering yet?  I know mine are, and I just had a piece of this cake!
Here is what you need.  

 

Bake the cake mix in the 9x13 via the package instructions.  

When it is done, immediately poke holes all over the hot cake using a fork.

Whisk together the sweetened condensed milk & caramel ice cream topping.  Pour it over the the hot cake.  Put it in the refrigerator & let it chill for a couple of hours.  That caramel-ly sauce is going to soak into that cake & it's GONNA BE GOOD!!

When it is well chilled, spread the container of Cool Whip all over the cake.

Put the 8 fun sized Butterfingers in a Ziploc bag, & crush them with the back of a spoon, a can, or if you're like me-the bottom of a hot sauce bottle :)

Sprinkle the crunched up candy bars on top of the cake.

Slice you up a good sized hunk of it, & devour enjoy!

Butterfinger Caramel Chocolate Cake

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Ingredients:

1 box of Devil’s Food Cake Mix

1 (15oz) jar caramel ice cream topping

1 (14oz) can sweetened condensed milk

1 (8oz) tub of Cool Whip

8 fun size Butterfingers (or 2 king sized bars) crunched up

Instructions:

Prepare the cake mix in a 9x13, according to the package directions.

As soon as the cake is finished baking, poke holes all over it with a fork.  
Whisk together sweetened condensed milk & caramel ice cream topping. Pour it over the hot cake.  
Chill for 2 hours in refrigerator.

When chilled, spread Cool Whip over the cake.  Sprinkle candy bar pieces over top.

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Gooey Butter Cake

Today's entry into the Out of the Box series is a personal favorite of mine. Gooey Butter Cake.  I have been making this recipe for the last decade, and I can never get enough of it.  My middle child recently told me that she even wanted it for her birthday cake this year.  
Everyone that tries it goes on & on about it - and then are just so amazed by how simple the recipe is.  All the ingredients are common, simple items - so there is certainly no excuse not to make this today. 

There are 2 parts to making this.  First, the crust.  

Mix all the ingredients together & spread in a greased baking pan.

Now, time for the gooey topping.

Mix all of those ingredients together until smooth & creamy.  Spread on top of the cake batter layer.

Bake in a preheated 350 degree oven for 40 minutes.
I went ahead and made a second cake using chocolate cake mix, just to see how it turned out.  Not as good as the traditonal yellow cake mix one, but still really good!  (Picture of the completed chocolate one further down!)

Let cool on a wire rack for 5 minutes.  Then dust with powdered sugar.  It will sink a little as it cools further.

Gooey Butter Cake

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Ingredients:
For the crust:

• 1 box yellow cake mix
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract

For the gooey topping:

• 1 (8oz) package cream cheese, softened
• 2 eggs
• 2 teaspoons vanilla extract

Instructions:
Preheat the oven to 350 degrees.
Mix cake mix, melted butter, 1 teaspoon vanilla, & 2 eggs together.  Pat into a greased 9x13 baker.
Beat cream cheese, 2 eggs, & 2 teaspoons vanilla extract together until smooth & creamy.  Spread on top of cake batter crust.
Bake for 40 minutes.  Let cool for 5 minutes on a wire rack.  Sprinkle with powdered sugar.  Cake will sink a little as it cools.




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Makin' You Crave Monday

Welcome to this week's edition of Makin' You Crave Monday!

This week, I am sharing my Double Chocolate Pancakes, made out of a boxed cake mix, as part of my Out of the Box series.

Here are my favorites from last week.

Fluffernutter Fudge from Shugary Sweets

Chili Cheese Potato Skins from Instant Mommie

Blueberry Lemon Pancakes from Peanut Butter and Peppers

Thank you all so much to all who linked up last week.  I can't wait to see what is in store for this week!!

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Double Chocolate Pancakes (Out of Cake Mix!)

I wanted to take a different approach to the 3rd recipe in my Out of the Box series - and after pondering about it for a bit, I thought I would try coming up with a really decadent pancake.  One that is even more decadent than the typical chocolate chip pancake.
I had a milk chocolate cake mix, and decided that I wanted to use that - and then add chocolate chips to it.  I also decided to use buttermilk instead of regular milk to perfectly balance out the flavor, and contribute to the texture as well.

I tried these 2 different times, and on the second time - I had it.  The perfect double chocolate pancake.  I am so very excited to bring this recipe to ya'll.  It was so much fun creating them, and even more fun eating them!  

They are so simple to make - and requires really simple pantry ingredients.  No fancy stuff here!

Combine all the ingredients except the chocolate chips with an electric mixer. Fold in the chocolate chips.  Look at that perfect creamy batter!

Preheat a buttered griddle or pan on medium-high heat.  Place big spoonfuls of batter on the pan, and cook about 3-5 minutes on each side.

Serve with warm syrup.  Eat up!  Enjoy :)

Double Chocolate Pancakes

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Ingredients:

• 1 box milk chocolate cake mix
• 1 cup all purpose flour
• 2 cups buttermilk
• 2 eggs
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 cups milk chocolate chips

Instructions:
Combine all the ingredients except for the chocolate chips together with an electric mixer until smooth & creamy.  Fold in the chocolate chips.  
Preheat a buttered griddle or skillet on medium-high heat.  Cook for 3-5 minutes on each side, or until done.  Serve with warm syrup.




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