Butterfinger Cake
SLOW COOKER BUTTERFINGER CAKE
--------------Click on SHOW MORE to see the FULL RECIPE--------------
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
5.25 oz. yellow cake mix
1/2 cup melted butter
1 cup water
3 large eggs
9 fun size Butterfingers sliced (or about 3 regular bars)
16 oz. jar hot fudge (I use Mrs. Hutchinson brand)
For serving
additional Butterfingers, chopped for garnish
vanilla ice cream
SLOW COOKER SIZE:
6-QUART OVAL
INSTRUCTIONS:
To a large bowl, add the cake mix, melted butter, water and eggs. Mix until combined, but don't overmix (some lumps are fine.)
Slice the Butterfinger bars into 1/4 inch pieces, try not to pulverize them, you'll want chunks of it in the batter. Add to the batter and gently stir.
Spray the slow cooker with non-stick spray. Pour in the batter.
Place the lid on the slow cooker and cook on HIGH for 1 hour 45 minutes to 2 hours or until the center is set.
When the cooking time is up. Place the hot fudge jar in the microwave (lid off) for 30 seconds or until melted.
Pour over the cake and spread with a spoon.
Chop up more Butterfinger bars for garnish on top and serve with ice cream.
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
BUTTERFINGER POKE CAKE made easy with Box Cake Mix
BUTTERFINGER POKE CAKE made easy with Box Cake Mix
Today's Recipe:
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Butterfinger Cake
To get the recipe for this cake, click here:
Butterfinger Cake
Love Butterfinger?? Then this butterfinger cake recipe is for you! It's made with moist chocolate cake layers, a crunchy butterfinger filling, and decadent milk chocolate buttercream.
Get the recipe here:
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BUTTERFINGER POKE CAKE | SUMMER TREATS TO BEAT THE HEAT | SOUTHERN MAMA DRAMA
Butterfinger and caramel together? I'm sorry.. Am I in heaven? If you are a fan of these two and especially the two of them together you have to try this cake. HOLY MOLY! The caramel and sweetened condensed milk is drizzled throughout via the holes in the cake (poke cake), so every bite is moist and delicious! Take this to your next get together, you won't be sorry!
Butterfinger Cake Recipe:
Hi, I'm Jennifer (aka Southern Mama Drama) and I'm happy you stopped by. This channel was created to share what all I feed these people I lovingly call my family, we also like to laugh A LOT! Weekly I post grocery hauls, my meal plan, and a video sharing what I feed my family for dinner. If that is something that interests you I hope you will subscribe before you leave.
Today's video is a collaboration (Summer Treats to Beat the Heat)
The collaboration hosts are:
@our252life
@ShaunnaDickinson
@tayelmore
@SouthernWifeEverydayLife
@jess_andtheboys
THANK YOU so much to these ladies for putting all this together and including me in your collab! I certainly appreciate y'all! Please check these ladies channels out as they post similar content to mine!
Summer Treats to Beat the Heat Playlist:
Products I use in my kitchen:
KitchenAid Stand mixer:
8qt Instant Pot (you’ll be glad you bought the bigger size):
Bamboo Cutting Board used (love it):
Meal Plan/Menu Board for fridge:
1 Gallon Motivational Water Bottle:
Pyrex 8 cup glass measuring bowl w/ lid:
Connect with me on Instagram: southern_mama_drama
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#ButterFingerCake #EasyDesserts #SummerTreats
BUTTERFINGER PIE | NO BAKE DESSERT | SIMPLE AND DELICIOUS!
BUTTERFINGER PIE
INGREDIENTS:
1 (8-ounce) block of cream cheese, room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
2 and a half cups of crushed Butterfinger candy bars or Butterfinger Bits. Reserve half a cup for topping.
1 (8-ounce) container of whipped topping, thawed
1 store-bought Oreo or graham cracker crust
**** HOMEMADE OREO PIE CRUST RECIPE
Crush 20-25 Oreo cookies in a food processor or place cookies in a plastic storage bag and crush them with a mallet or rolling pin.
Combine the crushed cookies with 5 tablespoons of melted, unsalted butter. Press the mixture into the bottom of a 9-inch pie plate. Refrigerate the pie crust while you’re making the filling.
DIRECTIONS:
Mix cream cheese and peanut butter with a mixer until smooth.
Mix in powdered sugar.
Fold in crushed Butterfingers and whipped topping.
Pour mixture into prepared pie crust. Sprinkle reserved candy on top.
Refrigerate at least 5 hours before serving.
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About Me:
I'm married to the love of my life and we recently welcomed our first baby. Every day is an adventure in life AND food!
I’m always on the hunt for good BBQ and a great bargain. I enjoy cooking, baking, trying new recipes, taste tests, and meal planning. I also enjoy grocery shopping and trying out new products, so you’ll see a lot of grocery hauls.
Tune in for new videos every Tuesday and Thursday (with occasional bonus videos on Monday)!
Tuesday= What’s for Dinner?
Thursday= Recipes, Taste Tests, or Grocery Hauls
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