Butterfinger Cake

You're going to love me for this one!

I love cake, but I hate taking the time to cut layers, do a crumb coat, and then frost and decorate the whole thing.  Too much work, I say!  I want cake now, and want to slap the layers between some fluffy filling and call it a day.

So that's exactly what I did!  I took the very best, very easy Chocolate Cake recipe from My Baking Addiction and layered it with my Butterfinger Pie filling.  Which by the way, is another very easy dessert, so you may want to check that out too.

No fancy ingredients (I swear), and you can do this and be is CAKE HEAVEN (It exists, I'm sure)!

Butterfinger Cake
adapted from My Baking Addiction

- 2 c. granulated sugar
- 1 3/4 c. all-purpose flour
- 3/4 c. + 2 Tbsp. unsweetened cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 eggs
- 1 c. buttermilk
- 1 c. strong black coffee
- 1/2 c. vegetable oil
- 2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease 2, 9 inch round cake pans, line the bottom with wax paper-grease top of paper. ( With a piece of wax paper beneath the pan, with a knife I trace the bottom of the pan and then cut out the wax paper-it fits perfectly)

In a bowl of a stand mixer, fitted with a whisk attachment, combine sugar, flour, cocoa, baking soda, baking powder and salt.  On low speed, mix until all ingredients are combined.  You may have to help the ingredients in that are around the sides of the bowl.

In a separate bowl, give a light which to eggs, buttermilk, coffee (I let it cool to at least lukewarm), vegetable oil, and vanilla.  Add wet mix to the dry ingredients.  Combine on medium speed for about two minutes, and stop as needed to help fold dry ingredients in that may cling to sides of pan.  Batter will be thin.

Divide evenly between your prepared pans.  Bake for 30-35 minutes, until a toothpick comes out clean, maybe with a couple cake crumbs.  Cool on wire racks for 10 minutes and then move a knife around sides and turn out on to wire racks and let them cool completely.

Filling:
- 8 Butterfingers divided, regular size (2.1 oz), chopped
- 8 oz. cream cheese, softened
- 12 oz. Cool Whip

In a large bowl, use a hand mixer to combine 6 chopped Butterfingers and cream cheese until you don't see cream cheese pieces.  Fold in 12 oz. container of Cool Whip.  Place plastic wrap over top and refrigerate until your cakes are cooled.

Place one cake layer on cake stand, scoop out and spread half of your Butterfinger filling on top.  Top with remaining cake.  Scoop out and spread remaining filling over the top.

Optional Glaze:
adapted from Annie's Eats

-4 oz. semi sweet chocolate, chopped
-1/2 c. heavy cream
-1/4 c. light corn syrup
-1 tsp. vanilla extract

In a small saucepan, heat heavy cream till simmering.  Pour heated cream over chocolate, let it stand for a couple minutes.  Whisk until all chocolate is melted.  Add in corn syrup and vanilla, whisk.  Cool slightly and then pour over the top of your cake.

Top with remaining 2 chopped Butterfingers.  Enjoy!

Store in the fridge.  And it's Friday morning, but I say this applies ANY morning!

Photo image courtesy That Girl