Chocolate Peanut Butter Cake with Cream Cheese Butterfinger Icing
CATEGORIES
INGREDIENTS
  • FROSTING
  • 12 oz cream cheese, softened
  • 2 cups powdered sugar, divided
  • 3/4 stick unsalted butter, soft
  • 1 tsp vanilla
  • 3/4 cup chilled heavy whipping cream
  • 1 bar Butterfinger candy bar, chopped
  • glazed nuts
DIRECTIONS
  1. Use electric mixer to beat cream cheese, 1 1/4 cups powdered sugar, butter and vanilla in a large bowl.
  2. Whisk chilled cream and 3/4 cup powdered sugar in separate bowl until mixture holds medium firm peaks.
  3. Fold into the cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.