Description
A rich and indulgent Chocolate Butterfinger Poke Cake that combines chocolate cake with a creamy caramel peanut butter sauce and is topped with whipped cream and crushed Butterfinger bars.
Ingredients
- 1 box (about 432 g) chocolate or Devil’s Food cake mix
- Water, vegetable oil, and eggs according to the cake-mix package directions
- 1 can (397 g) sweetened condensed milk
- 120 g caramel sauce
- 85 g creamy peanut butter
- 240 ml cold heavy whipping cream
- 40 g powdered sugar
- ½ tsp vanilla extract
- 8 fun-size Butterfinger bars, chopped/crushed (about 150 g)
Instructions
- Prepare the chocolate cake mix according to the package directions. Bake in a 23 × 33 cm baking pan. Let the cake cool completely.
- Using the handle of a wooden spoon, poke holes approximately 2–3 cm apart all over the cake. Don’t poke completely through the bottom.
- In a bowl, whisk together the sweetened condensed milk, caramel sauce, and peanut butter until smooth.
- Slowly pour the caramel-peanut butter mixture over the cake, making sure it flows into the holes.
- Beat the cold whipping cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until smooth and fluffy.
- Spread the whipped cream evenly over the cooled cake.
- Cover and refrigerate for at least 1 hour so the sauce can soak into the cake and the topping can set.
- Just before serving, generously sprinkle the crushed Butterfinger pieces over the top.
Notes
- For an even more indulgent cake, drizzle a little extra caramel sauce and melted peanut butter over the whipped cream before adding the Butterfinger pieces.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg