Gooey Butterfinger Cake

Gooey Butterfinger Cake

1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
1 (8 ounce) container frozen whipped topping, thawed

Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving.

Makes 16 servings.

Heath Bar Bundt Cake

Heath Bar Bundt Cake

1/4 cup granulated sugar
1 teaspoon cinnamon
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup butter, softened
2 eggs
1/4 cup chopped nuts
6 (5/8 ounce) Heath Bars, coarsely chopped
1/4 cup butter, melted

Grease and flour Bundt pan.

Combine 1/4 cup sugar and cinnamon; set aside.

In large mixer bowl, combine remaining ingredients except nuts, candy bars and butter. Blend at low speed until moistened, then 3 minutes at medium speed. Spoon 1/2 batter into prepared pan. Sprinkle with 2 tablespoons cinnamon-sugar mixture. Top with nuts and crushed candy bars. Pour 1/4 cup melted butter over batter. Bake 45 to 50 minutes at 325 degrees F.

Cool in pan 15 minutes. Remove cake from pan to complete cooling. Sprinkle with confectioners’ sugar if desired.

Tags: Bundt, Heath

Butterfinger Crumb Cake

Butterfinger Crumb Cake

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1/2 cup (about one 2.1-oz. bar) finely chopped
NESTL? BUTTERFINGER? Candy Bar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease 8-inch square baking pan.

Combine flour, brown sugar and granulated sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to medium bowl; stir in Butterfinger pieces.

Stir baking soda and salt into remaining flour mixture.

Combine milk, yogurt, egg and vanilla extract in small bowl until blended. Add to flour mixture; stir just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture.

Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm.

Servings: 9

Snickers Bar Cheesecake

Snickers Bar Cheesecake

1 (9 ounce) package chocolate wafer cookies
4 tablespoons butter, melted
24 ounces cream cheese, softened, each
8-ounce block cut into sixths
1 cup granulated sugar
4 eggs
1 tablespoon vanilla extract
2 cups heavy cream, divided
1 1/2 pounds Snack-size Snickers bars

Preheat oven to 325 degrees F. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9- or 10-inch springform pan.

In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature.

Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving.

Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice

Butterfinger Cake

Butterfinger Cake

2 angel food cakes
4 egg yolks
3/4 cup (1 1/2 sticks) butter
2 cups confectioners? sugar
1 (16 ounce) container Cool Whip?
7 Butterfinger candy bars, frozen and crushed

Mix together eggs, sugar, butter and Cool Whip?. Crumble up 1 cake and combine with 1/2 of the Cool Whip? mixture in a 13 x 9-inch pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.

Heath Bar Cake

Heath Bar Cake

2 cups brown sugar, firmly packed
2 cups flour
1/2 cup butter or margarine
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Heath? Bars, broken into small pieces

Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and Heath? Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x 9-inch cake pan.

Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350 degrees F for 35 minutes.