No joke, these Butterfinger cake balls are to die for. They have a gooey brownie texture inside, with a taste of crushed Butterfinger in every bite. Oh, did I mention they are rolled in melted semi sweet chocolate and drizzled with salted caramel? Is your mouth watering yet? Mine is.
I had this chocolate cake mix stare at me from the pantry for over a week before I broke down and used it. Every time I opened the door it begged me to make it. Ok, maybe not really, but It sure felt like it. It’s hard to resist chocolate cake when it’s right in front of your face as your reaching for the whole wheat bread.
I had originally bought the mix to make one of my husband’s favorite desserts, Butterfinger cake. Then one day while I was doing something else (non food related) I thought, hey why not make that mix into cake balls. Boy was that a good choice! Besides being super yummy, they are a perfect size for the little mouths I have running around here. And who doesn’t love when no plates or silverware are needed. Less dishes is always a plus.
Now, with all that being said, I feel I must warn you. These little dreamy bites are hard to stop eating. I ended up sending them to work with my husband so I wouldn’t eat them all. So consider yourself warned. I can’t be blamed if you devourer them all yourself.
Here’s how I made these tasty treats. First I started with a Pillsbury Devil’s Food cake mix. I followed the directions on the box to make the cake. I chose to use the round 9 inch cake pans to bake the cake in, but a 9×13 is fine also. Once my cake was baked and cooled, I took a fork and crumbled the entire thing and set aside. In a blender, I pulsed three snack size packs(18 mini Butterfingers) until coarsely ground. It’s ok to leave it a little chunky. I wish I had left mine a bit more chunky to get even more of the Butterfinger taste in every cake ball.Once I added the blended candies to the cake bowl and mixed it a well. I added 3/4 of a can of sweetened condensed milk and stirred until moist. You can use only 1/2 a can if you want more of a dry cake like texture inside. I used a small/medium sized melon ball scooper to make the balls. I placed them on a cookie sheet and put them in the freezer until they turned slightly frozen. This will help when rolling them in chocolate.
Once they were out of the freezer, I heated two bags of semi sweet chocolate chips in a double boiler until smooth and creamy. I added a 1 inch by 1 inch cube of paraffin wax to my chocolate also. It makes the chocolate a bit thinner and gives it a hint of shine once it dries. You don’t have to use the wax if you don’t want. I already had some on hand.
I used a fork to roll each ball in the chocolate and placed them on wax paper to set. I then melted 1/4 of a bag of salted caramel chips in the microwave and drizzled it on top of each cake ball.
Once they were completely set, I stored them in the fridge until ready to serve.
Last thing I want to add, these cake balls don’t have to look perfect. Mine certainly don’t. The taste more than makes up for the uneven balls or the sloppy caramel drizzle. Once you bite into one of these you won’t care, trust me.
If your looking for a delicious holiday candy recipe, you’ll want to add these to your list. Happy baking ya’ll!!!
- Devil's food cake mix
- 3 eggs
- 1 cup water
- ½ cup oil
- 3 snack size packs Butterfinger candy (18 mini candies)
- 2 (12 ounce) bags semi sweet chocolate chips
- 1 (12 ounce) bag salted caramel chips
- 1 (14 ounce) can sweetened condensed milk
- 1 cube of paraffin wax (optional)
- Bake cake as directed on box, allow to cool
- Crumble cake with fork until fine
- In a blender or food processor pulse Butterfinger candies until coarsely chopped
- Add candies to cake and mix well
- Add ½ to ¾ of the can of sweetened condensed milk, mix well until mixture is moist and will form into a ball with ease
- Place on a cookie sheet lined with wax, or parchment paper. Place into freezer until slightly frozen
- Melt paraffin wax and chocolate chips in a double boiler on low heat
- Using a fork, roll each ball into chocolate, covering entire surface. Place each ball on wax paper
- In microwave, melt ¼ bag of salted caramel chips in a microwave safe bowl . Heat and stir in 30 second intervals until melted
- Drizzle caramel on top each cake ball
- Allow to setup, then palace in refrigerator until ready to serve