HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Halloween Halloween Reese's Butterfinger Candy Cake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 1 cup unsalted roasted peanuts, finely chopped 3/4 cup all purpose flour 6 large eggs 2 large egg yolks 1 cup brown sugar 1 tsp. vanilla extract Filling: 1/2 cup creamy peanut butter 1/2 cup butter, room temperature 5 tbsp. powdered sugar 1/2 cup heavy or whipping cream five 1.8 ounce packages Reese's peanut butter cups, finely chopped Topping: 1 1/2 cups heavy or whipping cream 3 tbsp. brown sugar 1 1/2 tsp. vanilla extract 1/2 cup unsalted roasted peanuts, chopped three 2.1 ounce Butterfinger candy bars, chopped 1/3 cup Reese's pieces candies Directions For Cake: Preheat oven to 375 degrees. Butter and flour two 9 inch round cake pans. Stir together nuts and flour in a small bowl. Beat together eggs, yolks, brown sugar and vanilla in a large bowl until tripled in volume. Fold in flour mixture. Divide the batter between the prepared pans. Bake about 20 minutes until a toothpick comes out clean. Transfer cakes to racks and cool completely. Invert cooled cakes onto a cutting board and remove pans. Slice each cake horizontally in half to form 4 layers total. For Filling: Combine peanut butter, butter and sugar in a food processor and blend until smooth. With processor running, gradually add cream and blend until filling is light and fluffy. Place 1 cake layer on a serving plate, cut side up. Spread cake with 1/3 of the filling. Sprinkle 1/3 of the chopped Reese's peanut butter cups over filling. Top with a second cake layer, cut side down. Spread another 1/3 cup filling and 1/3 of the peanut butter cups over top of cake. Top with a third cake layer and spread with remaining filling and peanut butter cups. Top with remaining cake layer. Refrigerate cake while preparing topping. For Topping: Beat together cream, brown sugar and vanilla in a large bowl until stiff peaks form. Spread topping on sides and top of cake. Press the chopped nuts into the sides of cake. Sprinkle Butterfinger pieces and Reese's pieces over top of cake. Cover and refrigerate cake until ready to serve. Serves 10 to 12. Related Recipes •   Halloween Candy Cake •   Halloween Poke Cake •   Halloween Popcorn Crunch •   Halloween Sweet and Spicy Pecan Candy Corn Snack Mix •   Halloween Party Mix •   Halloween Monster Cookies •   Halloween Crisps with Apple Dip •   Halloween Pumpkin Popcorn Ball Surprises •   Peanut Butterfinger Chunk Cookies •   Black Cat Cupcakes •   Halloween Jack O' Lantern Buttermilk Spice Cake •   Old Fashioned Candy Bar Cake •   Toffee Kahlua Madness Cake •   Halloween Pumpkin Cheesecake Cutout Bars •   Halloween Ice Cream Pumpkins •   Orange Halloween Punch •   Orange Slice Candy Cake •   Fudgy Bat Cookies •   Ben & Jerry's Heath Bar Crunch Ice Cream •   Baskin-Robbins Ice Cream Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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