RECIPE BUTTERFINGER CAKE RECIPES

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PAULA DEEN'S BUTTERFINGER CAKE RECIPE - FOOD.COM



Paula Deen's Butterfinger Cake Recipe - Food.com image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
  • Prepare cake mix following package directions(adding water, oil and eggs).
  • Add 1 chopped Butterfinger to batter, stirring well.
  • Pour into prepared pan and bake as directed on package.
  • Let cake cool for 5 minutes.
  • Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
  • Pour condensed milk and caramel topping evenly over cake.
  • Sprinkle remaining 1 chopped Butterfinger over caramel.
  • Cover and chill.
  • Before serving, spread whipped topping evenly over cake.
  • Garnish with chopped Butterfinger, if desired.
  • Cut into squares to serve.

Nutrition Facts : Calories 594.6, FatContent 27.5, SaturatedFatContent 10.4, CholesterolContent 58, SodiumContent 562.5, CarbohydrateContent 85, FiberContent 1.6, SugarContent 45.8, ProteinContent 8.2

BUTTERFINGER™ LUSH RECIPE - BETTYCROCKER.COM



Butterfinger™ Lush Recipe - BettyCrocker.com image

Looking for the perfect dessert to bring to every summer party, potluck or barbecue? This easy new layered dessert from the Betty Crocker™ Kitchens will turn heads and get everyone talking.

Provided by Betty Crocker Kitchens

Total Time 5 hours 55 minutes

Prep Time 55 minutes

Yield 24

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
1/3 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ chocolate instant pudding and pie filling mix
3 cups cold milk
3 Butterfinger™ candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)

Steps:

  • Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
  • In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  • In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
  • When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 370 , CarbohydrateContent 40 g, CholesterolContent 25 mg, FatContent 4 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 27 g, TransFatContent 0 g

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