Chocolate Butterfinger-Caramel Cake
The recipe Chocolate Butterfinger-Caramel Cake is ready in about 1 hour and 25 minutes and is definitely a super vegetarian option for lovers of Southern food. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 15g of fat, and a total of 388 calories. This recipe serves 15. Head to the store and pick up nestle® carnation® condensed milk, whipping cream, chocolate cake mix, and a few other things to make it today. Plenty of people really liked this dessert.
Instructions
Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon.
Pour sweetened condensed milk over cake.
Sprinkle with half of chopped Butterfinger.
Pour caramel topping over Butterfinger.
Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.
![Forge Cellars Classique Riesling]()
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.