Wednesday, November 9, 2011

Pumpkin Butterfinger Crunch Cake

2 Cups Chopped Butterfinger Bars, set aside
1 1/4 Cup Sugar
1 1/2 sticks of Softened Butter
1 16 oz can Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 Cups Flour
1/2 Cup Fat Free Sour Cream
1 Tablespoon Pure Vanilla
1 Tablespoon Pumpkin Pie Spice
2 1/4 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
4 Large Eggs

Cream Cheese Frosting
3 – 8 oz packs Cream cheese
16 oz Marscapone (or Cream Cheese)*
2 sticks Softened Butter
1 lb powdered Sugar
1 Tablespoon Pure Vanilla

Preheat oven to 350*.  Grease 2- 9" round cake pans.  Beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently.  Add in pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.  Add in the eggs, one at a time just until blended.  Divide batter equally into your 2 prepared cake pans, smooth it out and make it as even as possible in the pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.  Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. 
When cool prepare the frosting.  First beat the cream cheese and marscapone together with the butter.  Add the extract and sugar.  Beat until fluffy.
Cut cakes in half so you will have 4 layers.  Spread frosting on bottom layer then top with cake and repeat until all layers are set.  Spread frosting on the outside of the cake.  Then take your chopped butterfinger and top cake and sides.
Not a cake for the faint of heart.

If you choose to make your own puree, make sure you place it in cheesecloth or a fine mesh strainer and let it sit for a couple of hours to get rid of the excess water, otherwise it will be too runny.

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