BUTTERFINGER SNICKERS RECIPES

Name: Butterfinger™ Poke Cake
Prep time: 20 min
Total time: 2 h
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1 1/4 cups water; 1/2 cup creamy peanut butter; 1/3 cup vegetable oil; 3 eggs; 1 box (6-serving size) chocolate instant pudding and pie filling mix; 3 cups cold milk; 1 container (8 oz) Cool Whip frozen whipped topping, thawed; 1/4 cup chocolate-flavor syrup; 4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

More about "butterfinger snickers recipes"

BUTTERFINGER™ POKE CAKE RECIPE - BETTYCROCKER.COM

Butterfinger™ Poke Cake Recipe - BettyCrocker.com image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup chocolate-flavor syrup
4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

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

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