Description
A delightful poke cake that combines creamy peanut butter, chocolate fudge sauce, and crunchy Butterfinger pieces for an unforgettable dessert experience.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1 can sweetened condensed milk
- 2 cups whipped topping
- 1 cup chocolate fudge sauce
- 3 Butterfinger candy bars, crushed
Instructions
- Preheat your oven according to the instructions on your cake mix box.
- Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Whisk until smooth.
- Pour the batter into the prepared baking pan.
- Bake according to the package instructions, checking for doneness with a toothpick.
- Let the cake cool for about 10 minutes.
- Poke holes all over the surface of the warm cake with the end of a wooden spoon.
- Blend peanut butter with sweetened condensed milk until smooth.
- Drizzle the peanut butter mixture over the cake, ensuring it seeps into the holes.
- Spread whipped topping over the cake.
- Drizzle chocolate fudge sauce over the whipped topping.
- Sprinkle crushed Butterfinger bars on top.
- Refrigerate for at least 2 hours before serving.
Notes
This cake is perfect for batch preparation! Consider making it a day ahead for intensified flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg