"Buttermilk is beloved in recipes for its ability to make rich, moist cakes. This chocolate buttermilk layer cake uses a variety of your favorite chopped candy bars sprinkled between each layer and as a coating for a sweet, crunchy surprise. This will quickly become a family favorite." — Butterfinger®
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NESTLE® TOLL HOUSE® Baking Cocoa, plus extra for coating pans
2 1/4 cups
1 1/4 cups
buttermilk, at room temperature
brewed coffee or water
unsalted butter, at room temperature
eggs, at room temperature
2 (16 ounce) containers
prepared chocolate frosting, or more if needed
1 (1.55 ounce) bar
NESTLE® CRUNCH® Candy Bars, finely chopped (or more if needed)
NESTLE® BUTTERFINGER® Bites Candy, finely chopped (or more if needed)
This cake recipe taste almost like devil's food cake. It was chocolatey but not too much chocolate. It was very moist. I used this recipe for my mother-in-law's birthday cake, and she loved it. I was using this cake recipe for a decorating project, so I did not use any of the candy on the cake. Other than the omission of candy, I followed the recipe without changed. I didn't have buttermilk on hand, so I put in a Tablespoon and a teaspoon of vinegar to regular milk. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Buttermilk Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 347
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