- VE
Gluten-Free Butterfinger Cream Cake
Make an easy dessert that's perfect to serve a crowd with this Gluten-Free Butterfinger Cream Cake!
Ingredients
Instructions
To Make the Angel Food Cakes:
- Step 1
Begin by sifting the flour, sugar, and salt in a large stand mixer or bowl.
- Step 2
Add in the egg whites, cream of tartar, and vanilla, mixing well.
- Step 3
Pour the batter into a greased bundt pan or a greased 9x13 cake pan.
- Step 4
Place in a COLD oven and then set the temperature to 325°F and bake for 1 hour or until golden brown.
- Step 5
Let fully cool and then slice or tear the cake into bite-size pieces.
For the Butterfinger Cake:
- Step 6
Crush the candy bars in the food processor and set aside.
- Step 7
In a large mixing bowl, combine the butter, powdered sugar, Cool Whip, and vanilla. Mix and beat this well until a nice icing is formed.
- Step 8
In a trifle bowl add a layer of bite-size cake pieces, then top with half of the icing and half the Butterfingers. Repeat these layers to finish with Butterfinger on top.
- Step 9
Let this chill in the fridge for at least 1 hour before serving.
Tips & Tricks
Per serving
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