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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butterfinger Cream Cheese Cake Recipe

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This recipe for Butterfinger Cream Cheese Cake is from Mrs. Robinson's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks unsalted butter (softened)
3 c flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 white sugar
4 eggs (room temperature)
1 tbsp vanilla extract
3/4 c heavy cream
1 (8 oz) pk cream cheese
4-5 Butterfingers candy bars (crushed)
Directions:
Directions:
~Preheat the oven to 350
~Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.
~Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
~Add the crushed Butterfingers candy bars to the batter.
~Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes, cool completely.
Number Of Servings:
Number Of Servings:
2 9-in cakes
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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