Description
A show-stopping chocolate layer cake filled with a creamy peanut-buttery center and topped with whipped cream and crunchy Butterfinger pieces.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 container whipped topping
- 2 cups crushed Butterfinger candy bars
- Chocolate syrup (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Divide the batter evenly between the prepared pans and bake as directed on the box, usually 25–30 minutes. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
- While cakes cool, mix together the peanut butter and powdered sugar until smooth.
- Once cooled, place one cake layer on a serving plate, spread peanut butter mixture on top, and sprinkle with half of the crushed Butterfinger bars. Top with the second cake layer.
- Cover with whipped topping, sprinkle with remaining Butterfinger bars, and drizzle with chocolate syrup. Refrigerate for at least 30 minutes before slicing.
Notes
Serve chilled for best texture. Add ice cream or hot fudge for a special treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 35g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg