by Sandy Kirby Quandt
Here is a tasty gluten-free chocolate cake recipe made with Butterfinger candy you can make ahead of time for a delicious dessert. It taste better, more moist, the longer it sits.
For the cake:
- Vegetable oil spray for misting pan
- 15 oz chocolate gluten-free cake mix
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
For the topping:
- 8 oz Butterfinger candy bars, crushed
- 2 cups whipped cream topping
- 1 cup caramel ice cream topping – make sure it’s g-f. (I used an entire 12.5 oz jar of Smuckers topping.)
Preheat oven to 350 degrees F. Lightly mist a 13 X 9 inch pan with vegetable oil spray
Place the cake mix, cocoa, milk, oil, eggs and vanilla in a large mixing bowl and beat on low speed until ingredients are just incorporated, 30 seconds. Increase speed to medium and beat until smooth, 1 1/2 to 2 minutes longer.
Pour batter into the prepared pan and place in oven.
Bake the cake 30-35 minutes.
Cool cake completely. 30-60 minutes.
Place candy bars in a sealed plastic bag and crush. Tapping with a rolling pin works well. (I found it worked best to have the candy in the refrigerator before I crushed it.)
Once the cake has completely cooled, poke holes all over the top with a wooden skewer.
Slowly pour caramel topping over the cake. Let it soak into the cake, then scatter half of the crushed candy evenly over the top.
Spread the whipped cream carefully over the candy, then scatter the remaining crushed candy over the whipped cream.
Cover with plastic wrap and refrigerate. The longer you can leave the cake before you dig into it, the better. (Up to three hours.)
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I wish you well.
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