Butterfinger Delight Cake: A Decadent, Sweet and Crunchy Dessert

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the chocolate cake batter according to the package instructions, or use your homemade recipe. Mix the water, oil, eggs, and vanilla extract until well combined, then add the dry ingredients. Optionally, stir in sour cream or Greek yogurt for extra moisture.
Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans before removing them.
Make the Peanut Butter Filling:

In a mixing bowl, combine the peanut butter, powdered sugar, and softened cream cheese. Beat until smooth and well combined.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated. This will give the filling a light, airy texture.
Assemble the Cake:

Once the cakes are completely cool, place one cake layer on a serving plate. Spread the peanut butter filling evenly over the top.
Place the second cake layer on top, gently pressing it down to help it stick.
Frost the top and sides of the cake with the remaining peanut butter filling, smoothing it out with a spatula.
Add the Topping:

Sprinkle the crushed Butterfinger candy bars generously over the top of the cake. For an extra touch, you can add mini chocolate chips around the edges or in the center.
Serve:

Refrigerate the cake for at least an hour before serving to allow the filling to set. Slice and serve chilled. Enjoy the creamy, crunchy goodness with every bite!
Serving and Storage Tips: