Butterfinger Cake Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
16 ounces frozen poundcake, thawed
12 ounces frozen whipped topping, partially thawed
1 cup creamy peanut butter
8 ounces Butterfinger candy, coarsely chopped
1 cup hot fudge sauce
Directions:
Carefully cut poundcake into three layers.
Gently fold 2 1/2 cups whipped topping and the peanut butter together. Fold in 1/2 cup of the crushed candy. Place bottom cake layer on a serving plate. Spread with 1/4 cup hot fudge sauce. Gently spread half of peanut butter filling over fudge.
Top with middle cake layer; spread with 1/4 cup fudge sauce and remaining filling. Top with remaining cake layer. Spread top and sides of cake with remaining whipped topping. Sprinkle remaining candies over cake top.
Heat remaining hot fudge sauce and drizzle over top of cake.
This recipe from CDKitchen for Butterfinger Cake serves/makes 10
Recipe ID: 23543
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