Butterfinger Icing

Source: Two Sisters

Note: This makes enough to frost a 9"x13" pan. Double if frosting a layer cake.

Ingredients:

1 stick butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla

1-2 tablespoons milk

3 fun size Butterfinger bars (about 2 oz)

Directions:

Beat butter on high speed until creamy. Add the sugar and gradually increase the mixing speed until well mixed. Add the vanilla and 1 tablespoon of milk. Beat until creamy. Add more milk if needed to reach desired consistency. Crush the Butterfinger bars in a bag, then add to the icing and mix in.

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Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

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