Butterfinger Poke Cake
Pillsbury™ Moist Supreme® Devil’s Food cake Mix
smooth peanut butter
Butterfinger candy bar pieces
container frozen whipped topping
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 1/2 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.
Try adding chocolate chips to the cake batter for more chocolate flavor.
Crunchy peanut butter can replace the creamy peanut butter.
Make with a white cake mix or yellow cake mix if you prefer.
Use chocolate cool whip or mix cocoa powder into the regular cool whip.
This cake can be made into cup cakes.
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