Description
This cake is pure chocolate-peanut butter bliss, with a creamy center and irresistible Butterfinger crunch in every bite. It is the easy dessert everyone will be asking you to make again.
Ingredients
Scale
- 1 box (15.25 oz/432 g) chocolate cake mix
- Eggs, water, and vegetable oil as required on cake mix package
- 1 box (3.4 oz/96 g) instant vanilla pudding mix
- 2 cups (480 ml) cold milk
- 8 oz (226 g) cream cheese, softened
- 1 cup (240 ml) whipped topping
- 1 container (16 oz/454 g) chocolate frosting
- 6 to 8 regular-size Butterfinger candy bars, crushed
- Whipped topping, optional for serving
- Chocolate syrup, optional for serving
Instructions
- Preheat the oven according to the cake mix package directions, usually to 350°F (175°C). Grease a 9 x 13-inch baking pan.
- Prepare the chocolate cake mix according to package directions and spread the batter evenly in the prepared pan.
- Bake according to package directions, usually 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake completely on a wire rack before adding the next layer.
- Whisk the instant vanilla pudding mix with cold milk for about 2 minutes until thickened.
- Beat the softened cream cheese until smooth, then gradually mix in the pudding mixture.
- Gently fold in the whipped topping until the filling becomes light and creamy.
- Spread the creamy pudding mixture evenly over the cooled chocolate cake.
- Carefully spread the chocolate frosting over the creamy layer.
- Crush the Butterfinger candy bars into a mixture of fine crumbs and small chunks.
- Sprinkle most of the crushed candy evenly over the frosting and reserve some larger pieces for garnish.
- Cover and refrigerate the cake for at least 2 hours.
- Add the reserved Butterfinger pieces just before serving for extra crunch.
- Cut into squares and serve chilled, with optional whipped topping or chocolate syrup.
- Prep Time: 10
- Cook Time: 15