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Don't Lay A Finger On My Butterfinger

Don't Lay A Finger On My Butterfinger


People ask me all the time, what is your favorite dessert? I hate the question because I never really know what to say. It's too hard for me to decide on just one dessert when I love them all so much. That's why I am dying to make this cake recipe. Chocolate. Peanut butter. Cream Cheese. Butterfingers. Need I say more? To make this heavenly dessert, read more.

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting
From Emily Luchetti, author of A Passion For Desserts

Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

For filling:

  1. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat.
  2. Add chocolate; let stand 1 minute.
  3. Whisk until smooth. Whisk in peanut butter.
  4. Chill uncovered overnight.

For cake:

  1. Preheat oven to 350°F.
  2. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper.
  3. Sift first 4 ingredients into medium bowl.
  4. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla.
  5. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
  6. Divide batter among pans and spread evenly.
  7. Bake cakes until tester inserted into center comes out clean, about 25 minutes.

  8. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:

  1. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
  2. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
  3. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  4. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling.
  5. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer.
  6. Top with remaining cake layer, bottom side up.
    Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.)
  7. Press candy and peanuts onto top of cake.

Serves 12.

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