BUTTERFINGER CRUMB CAKE

Butterfinger Crumb Cake image

Provided by Megan Stewart

Categories Cakes

Number Of Ingredients 11

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4 c flour
2 c brown sugar, firmly packed
1 c sugar
2 stick butter, softened
2 tsp soda
1 tsp salt
1 c milk
1 c vanilla yogurt
2 large eggs
2 tsp vanilla
6 butterfinger bars, finely chopped

Steps:

1. Oven to 350 degrees. Grease 2 layer cake pans. Combine flour, brown sugar and sugar in med bowl. Cut in butter with pastry blender or two knives until crumbly. Transfer 1 c to another bowl and stir in butterfinger pieces. . Stir soda and salt into remaining flour mixture. Combine milk, egg, yogurt and vanilla, then add to flour mixture and stir just until blended. Pour into prepared pans and sprinkle with butterfinger mixture. Bake 40-45 min or until toothpick test. Cool slightly on wire rack. Serve warm, or cool completely and frost with vanilla frosting. If frosting, add additional crushed butterfingers to middle before adding 2nd layer, and add some on top.