INGREDIENTS:
2 cups flour
½ cup cocoa powder
1¼ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup butter, softened
1 packed cup brown sugar
1 egg
2 1.9-ounce Butterfinger® bars, roughly chopped
Filling
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
2 cups marshmallow fluff
2 1.9-ounce Butterfinger® bars, roughly chopped
PREPARATION:
1. Preheat oven to 350ºF (180ºC).
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the buttermilk and vanilla. Set aside.
4. In a stand mixer, cream together the butter and brown sugar until fluffy. Mix in the egg.
5. Add a third of the flour mixture and mix. Add half of the buttermilk and mix again. Add another third of the flour mixture, then the rest of the buttermilk. Finally, add the rest of the flour mixture and mix until combined. Fold in 2 of the chopped Butterfinger® bars.
6. Place 2 tablespoon-sized scoops of the dough onto parchment-lined baking sheets, leaving space between each one.
7. Bake for 10–13 minutes. Let cool for 5 minutes, then transfers cakes to a cooling rack and let cool completely.
8. While the cakes are cooking, make the filling. Using a stand mixer or a hand mixer, beat the butter, vanilla, and salt. Add the marshmallow fluff and beat until smooth. Fold in the remaining 2 Butterfinger® bars using a silicone spatula.
9. Spoon filling onto the flat side of one cake. Top it with another cake to form a sandwich. Repeat with the rest of the cakes. Serve!