chocolate butterfinger cake
  • (18 1/4 oz. package) Devil’s food cake mix
  • (1 1/3 cups) water
  • (5) egg whites
  • (14 oz. can) fat-free sweetened condensed milk
  • (1/2 cup) fat-free caramel ice cream topping
  • (5) fun-size Butterfinger candy bars, crushed
  • (8 oz. carton) frozen fat-free whipped topping,



Chocolate Butterfinger Cake

A simple chocolate cake covered in caramel, crushed candy bars and whipped cream.

Preparation Time

About 15 minutes

Cook Time

About 35 minutes


  1. 1Preheat oven to 350°F. Spray a 13×9 in. baking pan with cooking spray.
  2. 2Use an electric mixer on low to beat together cake mix, water and egg whites. Increase speed to medium and mix another 2 minutes. Pour into greased pan.
  3. 3Bake 35-40 minutes, or until a toothpick comes out clean. Set aside on a wire rack to cool.
  4. 4Use a wooden skewer to poke holes all over cake. Pour condensed milk then caramel over cake, top with 2/3 candy bars, whipped topping and remaining candy bars. Chill and

Nutritional Information

Serving Size: 1/18 of cake

Amount Per Serving:

  • Calories 250
  • Total Fat 4 g
  • Total Carbohydrate 47 g
  • Protein 5 g
  • Cholesterol 2 mg
  • Sodium 290 mg
  • Fiber 1 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.