Butterfinger™ Poke Cake

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Chocolate-flavor syrup
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 box Betty crocker supermoist yellow cake mix
  • 1 container Cool whip

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 3 cups Milk

• Desserts

  • 4 Butterfinger candy bars

• Liquids

  • 1 1/4 cups Water

• Other

  • 1 box (6-serving size chocolate instant pudding and pie filling mix

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 1/4 cups water
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 1 box (6-serving size) chocolate instant pudding and pie filling mix
• 3 cups cold milk
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• 1/4 cup chocolate-flavor syrup
• 4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2 In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• 3 Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 4 In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• 5 Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Nutrition