BUTTER YELLOW CAKE RECIPE BETTY CROCKER RECIPES
BUTTERFINGER™ POKE CAKE RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.
Nutrition Facts : Calories 530 , CarbohydrateContent 71 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 44 g, TransFatContent 0 g
BUTTERFINGER™ POKE CAKE RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.
Nutrition Facts : Calories 530 , CarbohydrateContent 71 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 44 g, TransFatContent 0 g
More about "butter yellow cake recipe betty crocker recipes"
BUTTERFINGER™ POKE CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 0 minutes
Calories 530 per serving
- Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.
