Butterfinger Poke Cake Step By Step:- The Butterfinger poke cake is a really decadent dessert that is made by combining a chocolate cake that is moist, a peanut butter filling, and chopped Butterfinger candy bars.
Butterfinger Poke Cake Step By Step
Ingredients
- 1 box devil’s food cake mix 15.25 ounces
- 1 box instant chocolate pudding mix 3.9 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 1 bag Fun Size Butterfinger candy bars 10.2 ounces, divided use
- ⅔ cup creamy peanut butter
- 1 can sweetened condensed milk 14 ounces
- 3-5 tablespoons milk
- 8 ounces frozen whipped topping thawed (Truwin or Cool Whip)
- ¼ cup chocolate fudge sauce optional
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Instructions
- Warm up the oven to 350°F and use non-stick cooking spray or parchment paper to line a 9×13-inch pan.
- Set the stand mixer’s paddle attachment to medium speed and add the cake mix, chocolate pudding mix, sour cream, oil, eggs, vanilla, and water. Use a hand mixer in a big bowl to mix the ingredients together. It should take about two minutes. If you need to, scrape the bottom of the bowl.
- Get the Butterfinger candy bars into big chunks, and then mix half of them into the cake batter. Set aside the other half for topping.
- Put batter into the pan that has been prepared. Then, use a spoon or an angled spatula to spread the batter out into a smooth layer.
- After the oven is hot, bake the cake for 35 to 40 minutes, or until the top springs back when lightly touched.
- Ten minutes to cool the cake down.
- Put peanut butter in a medium-sized bowl that can go in the microwave. In 15-second steps, heat peanut butter in the microwave until it’s warm and squishy, which should take about 30 to 40 seconds. Add 3 tablespoons of milk and sweetened condensed milk and mix well. This mix should be smooth and easy to pour. Small amounts of milk added at a time until the right consistency is reached if it’s too thick.
- To make holes in the cake, use the handle of a wooden spoon or a smoothie straw to poke holes about every inch or so across the cake.
- Pour the peanut butter mixture over the cake right away, making sure it gets into all the openings. Let the cake cool all the way down.
- Spread the whipped topping out on the cake in an even layer. Put the dish in the fridge for at least 4 hours with the lid on.
- Sprinkle the cake with the saved Butterfinger candy bars right before serving, and if you want, spread it with chocolate fudge sauce.
Nutrition
- Serving: 1slice
- Calories: 532kcal
- Carbohydrates: 62g
- Protein: 9g
- Fat: 30g
- Saturated Fat: 9g
- Polyunsaturated Fat: 10g
- Monounsaturated Fat: 10g
- Trans Fat: 0.1g
- Cholesterol: 48mg
- Sodium: 472mg
- Potassium: 356mg
- Fiber: 2g
- Sugar: 42g
- Vitamin A: 208IU
- Vitamin C: 1mg
- Calcium: 160mg
- Iron: 2mg
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