Butterfinger Cookies

Butterfinger® Cookies

Updated 05.24.2001

½ Cup Butter, softened
¾ Cup Sugar
2/3 Cup Brown sugar, packed
2 Egg whites
1 ¼ Cups Chunky peanut butter
1 ½ tsp. Vanilla extract
1 Cup All-purpose flour
½ tsp. Baking soda
¼ tsp. Salt
5 Butterfinger® candy bars, chopped (2.1 oz. ea.)

In a mixing bowl, cream the butter and both sugars. Add egg whites and beat well. Blend in peanut butter and vanilla. Combine flour, baking soda, and salt and add to the creamed mixture. Mix well. Stir in candy bars. Shape into 1 ½ balls and place on greased baking sheets. Bake at 350°F for 10 to 12 minutes or until golden brown. Cool on wire racks. Yields 4 dozen.

Black Russian Cake

Black Russian Cake

Updated 05.24.2001
Thanks to Jim & Diane Ridley

1 box deep chocolate cake mix (e.g., dutch chocolate devil's food cake)
½ cup salad oil
1 package of instant chocolate pudding mix
4 eggs
¾ cup strong coffee
¾ cup mixture of Kahlua (coffee liqueur)
¾ cup Créme de Cacao (clear or dark liqueur)

Combine cake mix, oil, pudding mix, eggs, lukewarm coffee, Kahlua, and Créme de Cacao. Mix well. Beat 4 minutes with an electric mixer. Bake in greased and floured Bundt pan for 45 minutes at 350°F. Punch holes into baked cake with a fork and pour glaze (see below) on before removing cake form pan. Let cake remain in pan until completely cooled.

Glaze/Icing

1 cup sifted powdered sugar
2 Tbsp. Strong coffee
2 Tbsp Kahlua
2 Tbsp Créme de Cacao

Combine all ingredients until smooth.