OVER-THE-TOP BUTTERFINGER WAFFLE CAKE
Chocolate cake batter gets waffled in this incredible dessert that will fulfill the dreams of any chocolate and peanut butter lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat a waffle maker that makes round waffles to medium heat. Prepare the cake mix according to the package directions.
- Pour 1/2 cup batter into the center of the waffle maker, close the lid and cook until the cake is cooked through and springs back when touched, 2 to 2 1/2 minutes. Remove the cake from the waffle maker using a fork and set it aside on a wire rack to cool completely, about 10 minutes. Repeat with the remaining batter for 7 waffled cakes total.
- Meanwhile, beat the butter and peanut butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated. Pour in the heavy cream, vanilla and 1/2 teaspoon salt and beat until smooth. Finely chop 1 candy bar (about 1 cup) and fold in the pieces. Transfer the buttercream to a pastry bag or resealable plastic bag and snip the tip.
- Put 1 waffled cake on a cake stand or plate. Pipe a layer of buttercream onto the cake, covering completely, and top with another waffled cake. Repeat with the remaining buttercream and waffled cakes.
- Cut the remaining candy bars into ten 1/2-inch thick pieces (reserve any crumbs) and decorate the rim of the cake with them. Roughly chop any remaining candy bars and sprinkle them along with the reserved crumbs in the center of the cake, creating a mound. Chill for at least 2 hours to set completely. Bring to room temperature 1 hour before serving.
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
THE BEST BUTTERFINGER CAKE
Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.
Provided by Goodcookinfostermom
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to temperature specified on the cake mix box.
- Prepare the German Chocolate Cake mix as directed on the box.
- Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
- When cake is done allow to cool until it is just barely warm.
- When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
- Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
- Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
- When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
- Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2
CHOCOLATE BUTTERFINGER-CARAMEL CAKE
Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h25m
Yield 15
Number Of Ingredients 5
Steps:
- Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
- Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
- Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g
OUTRAGEOUSLY BUTTERY CRUMB CAKE
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Provided by rgilmore212
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
- Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
- Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
- While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
- Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
- Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g
EASY BUTTERFINGER® CAKE
Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!
Provided by NATURALTES
Categories Desserts Chocolate Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
- Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g
BUTTERFINGER CRUMB CAKE
Make and share this Butterfinger Crumb Cake recipe from Food.com.
Provided by JamesDeansGirl
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease an 8" square baking pan.
- Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
- Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
- Stir the baking soda and salt into the remaining flour mixture; set aside.
- Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
- Add to the flour mixture; stir just until combined.
- Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
- Bake for 40-45 minutes, or until a toothpick tests out clean.
- Cool on a wire rack at least 20 minutes before cutting.
- Serve warm or cool.
BUTTERFINGER CHEESECAKE
Steps:
- Preheat oven to 300 degrees F.
- Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
SCRUMPTIOUS BUTTERFINGER CAKE
My cousin brought this EASY cake to our annual family reunion and I have served it often for almost every occassion imaginable. It is so rich that guests are sure it took days to make when actually, it takes less than 45 minutes. It is YUMMY! NOTE: Although the cake is great any time of the year, the coloring makes it a marvelous treat for HALLOWEEN!
Provided by Dari Donovan
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F or as directed on cake mix box.
- Prepare cake batter according to box directions and bake. I use a 9x13x2 glass pan.
- Remove cake from oven when done and allow to slightly cool. While cake is still warm, take the handle of a wooden spoon and make holes across the top of the cake.
- Open the Eagle brand milk and drizzle it all over the cake allowing it to seep into the holes. Set cake aside to cool completely after completing this step.
- When cake has COMPLETELY cooled, spread the Cool-Whip all over the top. Use as much or as little as you choose.
- Next, crush the butterfinger candy bars and sprinkle them all over the top of the cake.
- Important Note: Cake MUST be refrigerated before serving due to Cool-Whip.
- Serve and smile as the rave reviews come your way!
Nutrition Facts : Calories 532.4, Fat 23.9, SaturatedFat 11, Cholesterol 64.1, Sodium 393.8, Carbohydrate 75.3, Fiber 1.9, Sugar 57.1, Protein 7.6
PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
BUTTERFINGER® NO-BAKE CHEESECAKE
My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.
Provided by Miami Nell
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
- Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
- Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
- Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
- Refrigerate cheesecake until set, at least 4 hours but preferably overnight.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g
BUTTERFINGER CAKE
Make and share this Butterfinger Cake recipe from Food.com.
Provided by Piper Lee
Categories Dessert
Time 1h50m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
- Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
- Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
- In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
- Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.
BUTTERFINGER CHEESECAKE
I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.
Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.
BUTTERFINGER BUNDT CAKE RECIPE BY TASTY
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
- Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
- Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
- Add the dry ingredients and mix on low speed until just combined.
- Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
- Transfer the batter to the prepared pan, smoothing the top.
- Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
- While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
- Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
- Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
- Slice and serve.
- Enjoy!
MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping
Provided by Butterfinger
Categories Bakery Goods
Time 30m
Yield 42 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
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BEST BUTTERFINGER CAKE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (3)Total Time 58 minsCategory DessertCalories 535 per serving
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- { "@type": "HowToSection", "name": "For the Topping and Frosting:", "itemListElement": [ { "@type": "HowToStep", "text": "Allow the cake to set out about 10-15 minutes, then, while it is still warm, poke deep holes all over it with the skinny end of a wooden spoon, about 1-1 1/2" apart.", "name": "Allow the cake to set out about 10-15 minutes, then, while it is still warm, poke deep holes all over it with the skinny end of a wooden spoon, about 1-1 1/2" apart.", "url": "https://www.theanthonykitchen.com/butterfinger-cake/#wprm-recipe-23999-step-1-0" }, { "@type": "HowToStep", "text": "In a small bowl combine the sweetened condensed milk and salted caramel. Pour the mixture evenly over the cake and allow it to soak in. Then, set it aside and allow to cool completely.", "name": "In a small bowl combine the sweetened condensed milk and salted caramel. Pour the mixture evenly over the cake and allow it to soak in. Then, set it aside and allow to cool completely.", "url": "https://www.thean
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