Slow-Cooker Butterfinger™ Chocolate Poke Cake
We’re not ones to play favorites, but how do you top an ooey-gooey chocolate poke cake (that basically makes itself) covered in peanut butter fluff and Butterfinger™ pieces? Answer: You don’t.MORE+LESS-
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
cup creamy peanut butter
box (4-serving size) chocolate instant pudding and pie filling mix
Butterfinger™ candy bars (1.9 oz each), coarsely chopped (about 3/4 cup)
cups frozen whipped topping, thawed
cup creamy peanut butter
Line bottom and sides of 5-quart oval slow cooker with single piece of cooking parchment paper; spray with cooking spray. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into slow cooker.
Cover; cook on High heat setting 1 hour 45 minutes. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees; continue to cook on High heat setting until toothpick inserted in center comes out clean. Remove ceramic base from cooker to cooling rack; cool 15 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Remove parchment paper.
With handle of wooden spoon, poke holes in cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
In medium bowl, beat pudding mix and milk with whisk 2 minutes. Spoon about 1 1/4 cups pudding over top of cake, spreading back and forth to fill holes and drip down sides. (Use remaining pudding as desired.)
Reserve 3 tablespoons chopped candy for topping; set aside. Sprinkle remaining candy over top of cake. In medium bowl, mix whipped topping and 1/4 cup peanut butter; spoon evenly over top of cake. Sprinkle with reserved chopped candy. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.
- If you don’t have a wooden spoon to make holes for filling in your cake, use the larger end of a chopstick to wiggle larger holes in your cake.
- Make the cake a day ahead; top just before serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.