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Creamy Cajun Linguine

Creamy Cajun Linguine

Cut into creamy chocolate peanut butter bliss. Make this easy Butterfinger poke cake with condensed milk for a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 12 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cake (9x13 inch) chocolate cake
  • 1 can (14 ounces) sweetened condensed milk
  • 1 jar (12-16 ounces) caramel ice cream topping or sauce
  • 8 ounces frozen whipped topping or an equal amount of homemade whipped cream
  • 6-8 full-size Butterfinger candy bars crushed
  • q.s. chocolate syrup for drizzling

Equipment

  • Mixing bowls
  • Poking tool
  • Spatula
  • 9x13 inch baking pan
  • Wire cooling rack

Method
 

  1. Bake the chocolate cake in a 9x13 inch pan according to package or recipe directions and let it cool slightly.
  2. Poke holes all over the top of the warm cake using the handle of a wooden spoon or similar tool.
  3. Pour the entire can of sweetened condensed milk over the cake, ensuring it seeps into the holes.
  4. Drizzle the caramel sauce generously over the entire cake.
  5. Let the cake cool completely to room temperature or refrigerate to speed up the process.
  6. Spread the thawed whipped topping evenly over the cooled cake.
  7. Sprinkle the crushed Butterfinger candy bars over the whipped topping.
  8. Cover and refrigerate for at least 2 hours, preferably longer or overnight, before serving.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 20mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

This cake stores beautifully in the refrigerator for up to 3-4 days and actually gets more moist over time. Reserve a few crushed Butterfinger pieces to sprinkle on right before serving for extra crunch. Enjoy your dessert!
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