Ingredients for Chocolate Peanut Butter Cake With Cr Cheese And Butterfinger Fr
- Heavy Whipping Cream
- Golden Brown Sugar
- Semisweet Chocolate
- Chunky Peanut Butter
- All Purpose Flour
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- Vanilla Extract
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
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How to Make Chocolate Peanut Butter Cake With Cr Cheese And Butterfinger Fr
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the cream cheese frosting: Beat together cream cheese, butter, and powdered sugar until smooth and creamy. Add vanilla extract.
- Prepare the Butterfinger crumble: Crush Butterfingers into small pieces.
- Once cakes are completely cool, frost the top of one layer with half of the cream cheese frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Sprinkle the Butterfinger crumble over the top of the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
260g
Fat
206g
Carbs
33g
