Butterfinger™ Poke Cake

 

Ingredients

Cake

• 1

  box Betty Crocker™ Super Moist™ 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.