Butterfinger cake is one of those desserts that makes you gain weight by just looking at it. We usually only make this rich and decadent dessert in the summer. Why? There is a pool, slip-n-slide, or sprinkler nearby because, oof, you'll need to work it off after just a small piece. That being said, everything in moderation. You can't go into eating this cake with the assumption that you'll be able to eat a regular sized slice. It serves roughly 30, cut into two-inch squares. It is that rich.
I don't know exactly where this recipe came from, but I just remember it showing up at every school function with a cakewalk or potluck put on by the PTA of my elementary school. Or even the yearly carnival they had at the school to celebrate the summer break.
While I was in elementary school the room parents (mostly moms), made cookbooks at the holidays out of written recipes and traditions that the students would bring in. Low and behold that recipe made it into at least one of the two books that got made. I highly doubt that room parents, let alone whole class projects are a thing. But it is a fun memory that I treasure through cookbooks my mom kept.
Butterfinger cake is best made in a foil pan that you can recycle or chuck in the bin after the cake is gone. Trust me. I've tried to clean a glass pan after the fact and the combo of caramel, sweetened condensed milk, and butter finger does not come off easily from a glass pan.
Whether you're make this for a school, church or random get together it is sure to make waves. It doesn't matter if you're familiar with such events, this cake is always a crowd pleaser. Don't forget to share recipes whenever you can and keep tradition alive.
Decadent chocolate poke cake topped with candy and whipped topping.