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Butterfinger® Cake recipe

An extremely rich and creamy dessert, alittle goes a long way. Try layering in a trifle dish or deepclear glass bowl for a delightful presentation.

Recipe: Butterfinger®Cake

1 prepared angel food cake, crumbled1/2 cup butter4 large fresh egg yolks* (see FoodSafety)2 cups powdered sugar1 teaspoon vanilla extract1 (16-ounce) container whipped topping8 (2.1-ounce) Butterfinger® candybars

  • Crush Butterfinger® candy bars (whilestill in wrappers ) using a rolling pin.
  • Cream butter, egg yolks, sugar and vanilla.Stir in whipped topping.
  • Layer a 13 x 9 x 2-inch pan with halfthe cake crumbs; next layer with halfthe creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in sameorder with last half of ingredients.
  • Chill for at least an hour before serving.

    Makes 12 to 16 servings.

    * highly recommends usingpastuerized egg yolks.

    Note: Freezing the candy bars an hour beforecrushing helps keep the chocolate “firm”for crumbling.

    Butterfinger Chocolate Cake Recipe

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