Butterfinger Bundt Cake Recipe By Tasty Food

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!

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.

BUTTERFINGER BITS COOKIE RECIPE BY TASTY

Steps:

• Cream butter with the sugars until fluffy. Then, beat in the egg and vanilla.
• Add the dry ingredients and beat into the butter mixture.
• Stir in Butterfinger bits. Then, refrigerate the dough for 4 hours.
• Bake at 375°F for 8-10 min.
• Serve warm.