Description
This delicious chocolate cake topped with peanut butter whipped cream and crushed Butterfinger bars is a perfect dessert for any occasion.
Ingredients
Scale
- 1 chocolate cake, baked in a 9×13” pan
- 1 recipe caramel sauce, or one 16oz jar caramel topping
- 7 ounces sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1 ½ Tablespoons creamy peanut butter
- 1/4 cup powdered sugar
- 3 Butterfinger bars, chopped
Instructions
- Bake cake in a 9×13” pan according to recipe directions. Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.
- Pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.
- Topping: Add the peanut butter and powdered sugar to a mixing bowl and mix until smooth. While mixing, slowly pour in whipping cream. Whip until stiff peaks form, and it holds its shape.
- Finish: Spread the peanut butter whipped cream over the cooled cake and sprinkle crushed Butterfinger bars on top. Refrigerate for at least 1 hour, or up to one day, before serving.
Notes
- For a richer flavor, you can use dark chocolate for the cake.
- The cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg