Last weekend was dreary. We got a lot of rain from Hurricane Nate – nothing too crazy happened here, though. No wind like the forecast suggested, thankfully. But I digress.
What else is there to do on a rainy day than to clean and cook?
The first thing I did Saturday morning was bake a cake. It’s easily the best cake I’ve ever made. We devoured it and it was gone by Monday evening.
It will knock your clothes off… I’m making it again this weekend. At this rate we’ll be 80 pounds heavier by Christmas.
What you need:
- One box yellow cake mix
- 1 bottle caramel syrup
- 14 oz sweetened condensed milk
- Whipped cream
- 1 king size Butterfinger (or 2 regular ones)
First, mix all your cake ingredients. I use my mixer for mixing and I mix on low speed for about 4 minutes.
For the best results, you’ll want to mix your cake until it’s completely smooth.
Spray a 9×13 cake pan with cooking spray and poor the mixture into it.
To level out your cake, pick it up a couple of inches off the counter and drop it repeatedly until the the top of the cake is flat and smooth.
Bake until the cake is golden brown. Poke the center with a toothpick; it should come out clean.
Using the end of a wooden spoon, poke several holes in the cake.
In a small bowl, mix the condensed milk and about half the bottle of caramel syrup.
Pour mixture into the holes of the cake and over entire top of cake. Leave a little to drizzle over the finished cake.
Top cake generously with whipped cream.
Next, break your butterfingers in half and put them in a ziploc bag. Break them up. You can do this with a spoon or rolling pin. Shake the crushed butterfinger over the cake.
Drizzle with the remaining caramel mixture.
Chill for an hour or so.
I plan on making one to take to work soon… the only problem is knowing it’s in the refrigerator not being eaten. 🤦🏻♀️ I will say this: this cake is sweet. Super yummy. But super sweet.
If y’all try it let me know!
I’m at home with a sick boy today, so I’m hoping to get the other two recipes up that I promised y’all!