WHAT IS BUTTERFINGERS MADE OUT OF RECIPES
CHOCOLATE CANDY BAR CAKE RECIPE | ALLRECIPES
I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper
Provided by NOUELLETTE
Categories Chocolate Cake
Total Time 1 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 3 layer 8 inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
- In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.
Nutrition Facts : Calories 735.8 calories, CarbohydrateContent 75.2 g, CholesterolContent 81.4 mg, FatContent 46.1 g, FiberContent 1.4 g, ProteinContent 9.3 g, SaturatedFatContent 18.7 g, SodiumContent 535.4 mg, SugarContent 60 g
PAULA DEEN'S BUTTERFINGER CAKE RECIPE - FOOD.COM
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
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
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