Butterfinger Cake

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 cups Peanut butter
  • 1 Peanut butter buttercream

• Baking & Spices

  • 2 cups 1/4 of cake flour
  • 1 tsp 1/4 of salt
  • 1 cups 3/4 of granulated sugar
  • 1 tsp Baking soda
  • 1 Bar of semi-sweet chocolate (4oz
  • 1 cup Brown sugar
  • 1/4 cup Cocoa powder
  • 6 cups Confectioners' sugar
  • 2 tsp Vanilla extract, pure
  • 2 tsp Vanilla extract

• Dairy

  • 3 cup Butter
  • 1/2 cup Heavy cream
  • 1/2 cup Milk
  • 1/2 cup Sour cream

• Desserts

  • 1 pieces Butterfinger candy

Found on livingsweetmoments.com

Description

Directions

• For Chocolate Cake
• Preheat oven to 350 degrees Fahrenheit
• Line the bottom of 2- 9 Cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake
• In a bowl, sift the flour, baking soda, cocoa powder, and salt. Mix and place aside
• n the bowl of a stand mixer, combine the butter and sugar. Cream on medium speed until lightened in color. About 2-3 minutes
• Add the eggs, one at a time, beating well after each addition. Add the vanilla extract
• Melt the chocolate in the microwave doing 15-second intervals. Do not let chocolate burn
• Add the chocolate to the mixer and mix until combined
• Reduce speed of mixer
• In a small glass mix the sour cream and milk
• Alternatively, add the flour mixture and the milk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined
• Divide the batter between the 2 pans and bake
• Bake for 25-35 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove from oven and let them cool on a cooling rack for 20 minutes
• After 20 minutes, unmold and let the cool completely on the rack (I refrigerated mine to speed up the process)
• For Peanut Butter Buttercream
• In a stand mixer, cream the butter and peanut butter for 2-3 until soft
• Carefully add the powdered sugar in 3-4 batches
• Add the vanilla and mix
• Finally, add the heavy cream and mix. If the buttercream appears too stiff, add some more cream
• Assembly
• Chop off the butterfingers into small pieces
• Cut the top off the cakes so the lay completely flat. Remove excess crumbs
• Flip over one chocolate cake layer of cake so the bottom becomes the top
• Spread a thin layer of frosting on top
• Sprinkle the chopped Butterfinger all over the frosting until the candy covers the entire surface
• Add more frosting to cover the candy
• Place the second cake layer on top
• Cover the top and sides of the cake with frosting
• Decorate with more Butterfinger pieces
• Refrigerate until ready to serve
• Enjoy!