Description
This Butterfinger Poke Cake is a vanilla cake baked with Butterfinger pieces, soaked in a butterscotch pudding and covered with chocolate whipped cream.
Ingredients
- 1 box Vanilla cake mix
- Ingredients on the box: eggs, water, oil
- ½ C Butterfinger baking bits
- 1 pkg Butterscoth pudding (3.4oz)
- 1 ¾ C Milk
- 1 ¾ C Heavy whipping cream
- ½ C Powdered sugar
- 2 tbsp Cocoa powder
- Hot fudge for drizzling
- ¼ C Butterfinger baking bits
Instructions
- Preheat oven to 350°F.
- Prepare cake according to the instructions and ingredients listed on the box. Beat on medium speed until well combined, add Butterfinger bits and fold into batter. Pour batter into a 9 inch by 13 inch pan.
- Bake cake for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow to cool for 10 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
- Prepare the pudding filling by combining pudding mix with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
- Combine heavy cream and beat on medium speed until heavy cream is bubbly. Slowly added powdered sugar, followed by cocoa powder and beat until still peaks form. Spread over cooled cake. Drizzle with hot fudge sauce and sprinkle with additional Butterfinger bits.