Butterfinger™ Poke Cake

By sltaylor

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 1/4 cups water
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 1 box (6-serving size) chocolate instant pudding and pie filling mix
• 3 cups cold milk
• 1 container (8 oz) frozen whipped topping, thawed
• 1/4 cup chocolate-flavor syrup
• 4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Details

Servings 12
Preparation time 20mins
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2
In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3
Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4
In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5
Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.