Baby Butterfinger Bundt Cakes Food

BABY BUTTERFINGER BUNDT CAKES

Steps:

• Preheat oven to 350°F. Grease mini Bundt pan and set aside.
• Cream together butter and brown sugar. Add in the eggs, two at a time.
• Mix in buttermilk, then flour and baking powder.
• Fill the greased pan 1/3 full. Top with 1 tsp of peanut butter and 1 ½ Tbsp chopped-up Butterfinger. Cover with additional batter, filling the cavities 2/3 full.
• Bake for 20-23 minutes or until baked through.
• Mix remaining peanut butter, milk, powdered sugar and cocoa together to make a glaze.
• Top each cake with glaze and chopped-up Butterfinger.

BUTTERFINGER BUNDT CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
• Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
• Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
• Add the dry ingredients and mix on low speed until just combined.
• Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
• Transfer the batter to the prepared pan, smoothing the top.
• Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
• Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
• Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
• Slice and serve.
• Enjoy!

THE BEST BUTTERFINGER CAKE

Steps:

• Preheat oven to temperature specified on the cake mix box.
• Prepare the German Chocolate Cake mix as directed on the box.
• Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
• When cake is done allow to cool until it is just barely warm.
• When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
• Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
• Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
• When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
• Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

BABY FOOD CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
• In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

DECADENT BUTTERFINGER CAKE

Steps:

• 1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
• 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
• 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
• 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
• 5. Enjoy!
• 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.

PAULA DEEN'S BUTTERFINGER CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• Prepare cake mix following package directions(adding water, oil and eggs).
• Add 1 chopped Butterfinger to batter, stirring well.
• Pour into prepared pan and bake as directed on package.
• Let cake cool for 5 minutes.
• Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
• Pour condensed milk and caramel topping evenly over cake.
• Sprinkle remaining 1 chopped Butterfinger over caramel.
• Cover and chill.
• Before serving, spread whipped topping evenly over cake.
• Garnish with chopped Butterfinger, if desired.
• Cut into squares to serve.