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BUTTERFINGER POKE CAKE Recipe

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This recipe for BUTTERFINGER POKE CAKE is from Recipes from the EIDNESS-NABERHOOD, 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:  
CAKE
1 boxed super moist yellow cake mix
1¼ cups water
½ cup crunchy peanut butter
⅓ cup vegetable oil
3 eggs
FILLING
1-5.3 oz. Chocolate instant pudding mix
3 cups cold milk
TOPPING
1-8 oz. Container frozen whipped topping, thawed
¼ cup chocolate flavor syrup
4-2.1 oz.(1 ⅔ cup) Butterfinger candy bars, chopped or pieces
Directions:
Directions:
Preheat oven to 350̊. For dark or nonstick pans 325̊. Spray a
9x13 pan. In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium for 2 minutes, scraping bowl occasionally. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon, poke holes almost to bottom of cake every ½ inch. In large bowl, beat filling ingredients with whisk 1 minute(do not over whisk). Pour over cake: spread evenly over surface, filling holes with some left on top of cake. Refrigerate 1 hour. Spread whipped topping evenly on top of cake. Drizzle with syrup. Sprinkle with candy. Store covered in refrigerator until ready to serve.
Serves 12 to 16.
Personal Notes:
Personal Notes:
"Those who love Your law have great peace and do not stumble."Psalm 119:165

 

 

 

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