Cake
1 box yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding
4 eggs
1 cup water
1/3 cup vegetable oil
2 tsp vanilla extract
4 (1.9 oz) Butterfingers candy bars, finely crushed
Frosting
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2 Tbsp milk
Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside. Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in crushed Butterfingers, reserving 1 or 2 Tbsp of Butterfingers for the top, if desired. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate and cool completely. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency. Spread frosting over top of cooled cake. Sprinkle with reserved crushed Butterfingers.
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