Butterfinger Poke Cake

By KitchenGnome

Ingredients

• 1 (15.25 oz) Pillsbury™ Moist Supreme® Devil’s Food cake Mix
• 1 cup smooth peanut butter
• 1 1/2 cups Butterfinger candy bar pieces, divided
• 1 container frozen whipped topping, thawed
• 1/4 cup chocolate syrup

Preparation

Step 1

Instructions
Prepare cake according to package directions.
When cake is finished baking, immediately poke holes all over the top using the back of a wooden spoon.
Add peanut butter to a microwave safe bowl and microwave on high for 45 seconds, or until peanut butter is thin.
Stir in ½ cup of candy pieces.
Pour peanut butter mixture over top of the cake, using a spatula to spread it evenly.
Allow to cool.
In a large bowl, mix whipped topping and chocolate syrup; spread on top of cooled cake.
Top with remaining candy pieces.