Butterfinger Poke Cake

Ingredients

Cake

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1 1/4

cups water

1/2

cup creamy peanut butter 

1/3

cup vegetable oil 

3

eggs

Filling

1

box (6-serving size) chocolate instant pudding and pie filling mix

3

cups cold milk

Topping

1

container (8 oz) Cool Whip™ frozen whipped topping, thawed

1/4

cup chocolate-flavor syrup

4

Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

 Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3

Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking

• 
  
• 4

  In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• 5

  Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.