Description
A rich and moist chocolate cake layered with creamy peanut butter filling and topped with crushed Butterfinger bars.
Ingredients
Scale
- 1 box of chocolate cake mix (plus eggs, oil, water as directed)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars (about 4–5 bars)
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the batter: In a large bowl, combine the chocolate cake mix with the ingredients required on the box.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cakes bake, mix the peanut butter and powdered sugar together until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold into the peanut butter mixture along with crushed Butterfinger pieces.
- Let the cakes cool completely before transferring to a wire rack.
- Spread the peanut butter filling on the first cake layer, then place the second layer on top.
- Frost the entire cake with chocolate frosting and garnish with crushed Butterfinger pieces.
Notes
Ensure eggs are at room temperature for better mixing. You can prepare the cake layers a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg