Dessert

gluten-free and reduced sugar Butterfinger Cake is for Dessert.

gluten-free and reduced sugar Butterfinger Cake takes 45 minutes to prepare.

gluten-free and reduced sugar Butterfinger Cake takes 45 minutes to cook.

gluten-free and reduced sugar Butterfinger Cake makes 16 servings.

The ingredients for gluten-free and reduced sugar Butterfinger Cake are:

1 Stick (8 TBSP) unsalted Butter
3/4 cups splenda sweetner & brown sugar
2 extra - large eggs
1 tsp pure vanilla Extract
1/2 Cup fat-free sour cream
2 cups Bobs all purpose Gluten free flour
1 tsp Xanthan Gum
3/4 cup cocoa powder
1 1/4 Baking soda
3/4 tsp kosher salt
1 1/3 cups water
1 can condensed milk
caramel:
1/2 cup unsalted butter
1/2 cup splenda sweetener & brown sugar
1/4 cup heavy cream
1 tsp instant vanilla pudding
8 mini butterfinger candybars

Here is how you make gluten-free and reduced sugar Butterfinger Cake:

Preheat oven 350 degrees. grease 8 x8 inch pan with unsalted butter and set aside.In lg bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, then the vanilla and sour cream, blending well after each addition. now add the flour, xanthan gum, cocoa powder, baking soda and salt. blend well. Add the water and beat the batter well until it becomes thicker. pour into prepared pan. bake 45 to 55 minutes. toothpich inserted in center comes out clean, maybe a few moist crumbs. do not over bake. Now poke holes with a fork or small dowel. Pour can of condensed milk over cake. Let soak in. While soaking make the caramel:1/2 cup unsalted butter, 1/2 cup splenda sweetener & brown sugar and 1/4 cup heavy cream. Melt sugar and Butter together until smooth. allow to begin to bubble and add cream stirring it in. Cook for about 30 more seconds and remove from heat. Allowing to cool slightly to thicken up. Now pour this over cake. Let cool in fridge, covered. overnight works best.Now whip a pint of heavy cream. Continue to whip till soft peaks form. Add 1 tsp instant vanilla pudding powder to stabilize the whipped cream. Spread that over cake.crush butterfinger candy bars and garnish top of cake.Serving Size: 8 X 8 PAN SLICED 4 TIMES than OTHER WAY 4 TIMESNumber of Servings: 16Recipe submitted by SparkPeople user RLISTHARTKE.

The nutritional information for gluten-free and reduced sugar Butterfinger Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 274.0

• Total Fat: 12.4 g
• Cholesterol: 56.1 mg
• Sodium: 245.4 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 1.7 g
• Protein: 4.0 g

The dietary needs meet for gluten-free and reduced sugar Butterfinger Cake is Gluten Free