BUTTERFINGER CAKE RECIPE

Ingredients

For Chocolate Cake:

• 1 Cup (2 sticks) of Butter unsalted
• 2 1/4 Cups of Cake Flour
• 1 Teaspoon of Baking Soda
• 1/4 Teaspoon of Salt
• 1/4 cup of Cocoa Powder
• 1 Cup of Brown Sugar
• 3/4 Cup of Granulated Sugar
• 4 Eggs large
• 1 Bar (4 oz) of Semi-Sweet Chocolate
• 2 Teaspoons of pure vanilla extract
• 1/2 cup of sour cream
• 1/2 cup of milk

Peanut Butter Buttercream

• 2 cups (4 sticks) of Butter softened
• 2 cups of Peanut Butter the creamy kind
• 2 teaspoons of Vanilla Extract
• 6 cups Confectioners’ Sugar sifted
• 1/2 cup of Heavy Cream maybe more if needed

Assembly:

• pieces Butterfinger candy either or in fun size

Instructions

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

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source https://toprecipesfood12.blogspot.com/2019/02/butterfinger-cake-recipe.html