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Gluten-Free Butterfinger Cream Cake

Gluten-Free Butterfinger Cream Cake

Make an easy dessert that's perfect to serve a crowd with this Gluten-Free Butterfinger Cream Cake!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12 serving

Calories: 499 kcal per serving

Ingredients

  • 1 ¼ Cups - Gluten-Free All-Purpose Flour
  • 1 ¾ Cups - Granulated Sugar
  • ¼ Tsps - Salt
  • 1 ½ Cups - Egg Whites
  • 1 Tsp - Cream of Tartar
  • 1 Tsp - Pure Vanilla Extract
  • 5 - Full-Size Butterfinger Bars
  • ½ Cups - Butter
  • 2 Cups - Powdered Sugar
  • 16 ounce - Cool Whip
  • 1 Tsp - Vanilla Extract

Instructions

  1. Begin by sifting the flour, sugar, and salt in a large stand mixer or bowl.
  2. Add in the egg whites, cream of tartar, and vanilla, mixing well.
  3. Pour the batter into a greased bundt pan or a greased 9x13 cake pan.
  4. Place in a COLD oven and then set the temperature to 325°F and bake for 1 hour or until golden brown.
  5. Let fully cool and then slice or tear the cake into bite-size pieces.
  6. Crush the candy bars in the food processor and set aside.
  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.
  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.
  9. Let this chill in the fridge for at least 1 hour before serving.

Nutrition

Energy: 499 kcal | Total Fat: 20 g | Saturated: 14 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 21 mg | Total Carbs: 78 g | Fiber: 1 g | Sugars: 63 g | Proteins: 5 g | Sodium: 200 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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