237th of 365 days, Chocolate Cake; Elevated to a Butterfinger Poke Cake. #recipe #fyp

Didn’t know this is possible till I made it. S1E2 🫶🏻
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Butterfinger Poke Cake *soaked in Caramel mixed with Sweetened Condensed Milk, with Peanut Butter Whipped Cream then topped with Butterfinger Bits. 🎂 #fyp #bake #cake #recipe
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Cake Ingredients
– *1¾ cups (220 g) all-purpose flour*
– *¾ cup (65 g) unsweetened cocoa powder*
– *2 cups (400 g) granulated sugar*
– *2 tsp baking soda*
– *1 tsp baking powder*
– *1 tsp salt*
– *2 large eggs (room temp)*
– *1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)*
– *½ cup (120 ml) neutral oil (canola/vegetable)*
– *2 tsp vanilla extract*
– *1 cup (240 ml) hot coffee (or hot water)*
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### Filling & Topping
– *1 jar (16 oz / 450 g) caramel sauce*
– *7 oz (200 g) sweetened condensed milk*
– *1½ cups (360 ml) cold heavy whipping cream*
– *1½ tbsp creamy peanut butter*
– *¼ cup (30 g) powdered sugar*
– *3 Butterfinger bars, chopped*
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## Method
1. *Make cake*: Mix dry ingredients, add wet ingredients, bake in *9×13 pan* at *350°F (175°C)* for *30-35 minutes*.
2. *Soak*: Poke holes, pour caramel + sweetened condensed milk.
3. *Whipped cream topping*: Mix peanut butter + powdered sugar + heavy cream.
4. *Assemble*: Top cake with whipped cream and chopped Butterfingers.
5. *Chill*: Refrigerate *1 hour* before serving.
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Enjoy!
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