Recipe by Butterfinger®
"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."
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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)
Hubs gushed over this. "One of those recipes I tell you I love that I'll never see again." (I rarely make the same thing twice) This is moist and chocolatey, just what you want in a chocolate cake. I preferred it without the Butterfingers frankly, as it was a little sweet, but Hubs said without them this is just plain chocolate cake. (What's wrong with THAT?) A homemade frosting in my view,Creamy Chocolate Frosting, also from this site, made all the difference in the world. To have used the canned frosting directed in the recipe would have been a real deal breaker.
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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