Chocolate Butterfinger Poke Cake

• Baking & Spices

  • 8 oz Topping, whipped

• Desserts

  • 4 Fun-size butterfinger candy bars

• Other

  • 1 box (2 layer size chocolate or devils food cake mix (plus all the ingredients to make the basic cake
  • 4-serving size package instant butterscotch pudding mix (the small box

Found on bakeatmidnite.com

Description

Ingredients

• 1 box (2 layer size) chocolate or devils food cake mix (plus all the ingredients to make the basic cake)
• 4-serving size package instant butterscotch pudding mix (the small box)
• 4-5 fun-size Butterfinger candy bars, broken up
• 8 oz whipped topping (1 container)

Directions

• Preheat oven to temp directed on cake mix box. Spray or grease a 13 x 9 or 11 x 7-inch baking dish. See NOTES if using 11 x 7 pan.
• Make cake according to box directions. Remove from oven and let the cake cool.
• Using the handle of a wooden spoon, poke holes in cooled cake about 1-inch apart.
• Make pudding mix according to package directions for pie filling. Pour pudding over top of cake making sure the holes are filled.
• Refrigerate cake until pudding is set--about 2 hours.
• Frost cake with the tub of whipped topping and top with broken candy bars.
• Chill until ready to serve.