Butterfinger Cake
This cake is incredibly delicious! Butterfingers are a favorite of my husband's, and I must admit, I adore them as well.
This cake is incredibly delicious! Butterfingers are a favorite of my husband's, and I must admit, I adore them as well.
- Carbohydrate 94.608 g
- Cholesterol 19.482 mg
- Fat 19.443425 g
- Fiber 0.88199998497963 g
- Protein 8.373505 g
- Saturated Fat 11.656178 g
- Serving Size 1 1 Serving (161g)
- Sodium 515.5385 mg
- Sugar 93.7260000150204 g
- Trans Fat 0 g
- Calories 590 calories
Step-by-step
- Bake the cake according to the directions. I personally use Betty Crocker white cake mix. I used 3 egg whites, 1 1/4 cup of Vanilla Soy Milk, and 1/3 cup of softened butter.
- Once the cake has finished baking, place it on a cooling rack. While the cake is still hot, poke holes in it with a fork.
- Put the peanut butter in a microwave safe bowl and heat it at 15 second intervals, stirring in between, until it becomes almost syrup-like. Add in the condensed milk and stir. It should be really runny. You might have to heat it up even more. Pour the mixture over the cake.
- Crush up your Butterfingers. I put mine in a ziploc bag and used the peanut butter container to crush them. You can make the chunks as big or as small as you like. It's your preference. Sprinkle half of the crushed butterfingers onto the cake. Let cake cool completely. I put it in the fridge for an hour.
- After the cake has cooled, spread the cool whip over the top.
- Sprinkle the rest of the crushed Butterfingers on top.
Moisture Absorption Dynamics
Injecting liquid into a baked sponge relies entirely on capillary action within the crumb structure. Piercing the cake while it remains warm creates open channels that draw sweetened liquids deep into the interior rather than letting them pool on the surface. When peanut butter is thinned by microwaving in fifteen-second increments, its viscosity drops enough to blend uniformly with the condensed milk without curdling the dairy fats. This warm liquid saturates the open crumb cells, creating a dense, custard-like texture.
Structural Impact of Substitutions
Modifying the boxed white cake base alters the final crumb density significantly. Using vanilla soy milk and egg whites instead of whole milk and whole eggs reduces overall fat content, yielding a tighter, drier crumb that absorbs more liquid without dissolving into mush. However, excess liquid can compromise the structural integrity of the cake if the crumb is under-baked. Baking the cake until an internal thermometer reaches 200 degrees Fahrenheit ensures the protein network is set firmly enough to support the heavy dairy soak.
Topping Stability and Crispness
Candy coatings containing crisp peanut butter-toffee layers require careful timing to prevent dissolution from moisture migration. Applying half of the crushed candy while the cake is still warm allows the sugar-based center to soften slightly against the surface, while reserving the remaining candy until after the whipped topping layer is applied preserves textural contrast between the airy dairy foam and the crunchy candy shards. Chilling the assembled dessert for at least sixty minutes stabilizes the whipped topping, preventing separation of the emulsion before serving.
