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Recipe compliments of www.ITISAKEEPER.com
Butterfinger Poke Cake
Butterfinger cake is perfect for peanut butter and chocolate lovers. This moist cake is the best of both worlds and is super decadent.
Ingredients
- 15.25 ounces Pillsbury™ Moist Supreme® Devil’s Food cake Mix, 1 box
- 1 cup Smooth peanut butter
- 1 ½ cups Butterfinger candy bar pieces, divided
- 8 ounces Frozen whipped topping, 1 container, thawed
- ¼ cup Chocolate syrup
Instructions
- Prepare cake according to package directions.
- When cake is finished baking, immediately poke holes all over the top using the back of a wooden spoon.
- Add peanut butter to a microwave safe bowl and microwave on high for 45 seconds, or until peanut butter is thin.
- Stir in ½ cup of candy pieces.
- Pour peanut butter mixture over top of the cake, using a spatula to spread it evenly.
- Allow to cool.
- In a large bowl, mix whipped topping and chocolate syrup; spread on top of cooled cake.
- Top with remaining candy pieces.
Christina's Notes
- Chocolate: Add chocolate chips to the cake batter for more chocolate flavor.
- Crunchy Peanut Butter: Crunchy peanut butter can be a replacement for creamy peanut butter.
- Different Flavors: Make with a white or yellow cake mix if you prefer. You could also make a chocolate cool whip with cocoa powder in regular cool whip.
- Cupcakes: Poke a hole in the middle of each cupcake for the peanut butter filling.