Creamy Gluten Free Butterfinger Cake

Creamy Gluten Free Butterfinger Cake requires about 1 hour and 15 minutes from start to finish. One serving contains 614 calories, 9g of protein, and 19g of fat. This recipe serves 10 and costs $1.43 per serving. A mixture of gluten free flour, butterfinger, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather cheap side dish. 77 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Food Fanatic. Overall, this recipe earns a rather bad spoonacular score of 20%. Similar recipes include Chewy Chocolate Peanut Butter Butterfinger Bars (gluten-free), Creamy Carrot Pudding Cake (Gluten-Free), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Angel Food Cake:Begin by sifting the flour, sugar, and salt in a large stand mixer.Add in the egg whites, cream of tartar, and vanilla extract, mixing well.Pour the batter into a greased Bundt pan.Place the cake in a cold oven, then set it to 325°F and bake for 1 hour or until golden brown.Let cool, then slice the cake into bite-size chunks and set aside.For the Butterfinger Cake:Crush the candy bars and set aside.In a large mixing bowl, combine the butter, powdered sugar, and cool whip. Let this mix until nice and creamy.In a 9x13 baking dish, place a layer of the bite-sized pieces of cake on the bottom, then top with half of the cream mixture.Sprinkle half of the Butterfinger candy on top of the cream mixture.Repeat these steps again to make 2 layers.Chill in the fridge for 1 hour or until ready to serve.

 

Step by step:

1. For the Angel Food Cake:Begin by sifting the flour, sugar, and salt in a large stand mixer.

2. Add in the egg whites, cream of tartar, and vanilla extract, mixing well.

3. Pour the batter into a greased Bundt pan.

4. Place the cake in a cold oven, then set it to 325°F and bake for 1 hour or until golden brown.

5. Let cool, then slice the cake into bite-size chunks and set aside.For the Butterfinger Cake:Crush the candy bars and set aside.In a large mixing bowl, combine the butter, powdered sugar, and cool whip.

6. Let this mix until nice and creamy.In a 9x13 baking dish, place a layer of the bite-sized pieces of cake on the bottom, then top with half of the cream mixture.Sprinkle half of the Butterfinger candy on top of the cream mixture.Repeat these steps again to make 2 layers.Chill in the fridge for 1 hour or until ready to serve.

Nutrition Information:

covered percent of daily need