Description
A decadent chocolate layer cake with creamy peanut butter frosting and generous amounts of crushed Butterfinger candy bars that create an explosion of flavor in every bite.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- Water (as per box instructions)
- Vegetable oil (as per box instructions)
- Eggs (as per box instructions)
- 20 fun-size Butterfinger candy bars, crushed
- 1 cup (2 sticks) butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2. Prepare chocolate cake mix according to package directions. Divide batter evenly between prepared pans.
- 3. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- 4. For frosting: Beat softened butter and peanut butter until smooth and fluffy, about 2 minutes.
- 5. Gradually add powdered sugar one cup at a time, beating after each addition.
- 6. Add heavy cream, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until light and fluffy.
- 7. Place one cake layer on serving plate. Spread one-third of frosting over top. Sprinkle with half of crushed Butterfinger bars.
- 8. Top with second cake layer. Frost top and sides with remaining frosting.
- 9. Press remaining crushed Butterfinger pieces onto top and sides of cake.
- 10. Refrigerate 30 minutes before serving for easier slicing.
Notes
Store covered at room temperature up to 2 days or refrigerate up to 5 days. Can be made 1-2 days ahead. Cake layers can be frozen up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 52g
- Sodium: 380mg
- Fat: 28g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g