One of my favorite no-bake cake recipes is the rich, delicious, Butterfinger Cake.

If you’re looking for a quick and easy, yet delectable, dessert to prepare for any occasion, a Butterfinger Cake always proves to be a real crowd-pleaser.

The ingredients needed for this scrumptious dessert include:
• 1 Angel Food Cake
• 4 Egg Whites
• 2 cups Powdered Sugar
• 1 Stick of Butter
• 1 (16 oz.) of Cool Whip
• 6 Butterfinger Candy Bars

To begin, separate 4 egg whites and beat them until they become fluffy; add the stick of melted butter, powered sugar, and cool whip into a bowl; stir until well-blended. Use a 9 x 13” pan to pinch up half of the Angel Food cake into small pieces, filling the bottom of the pan. Next, pour half of the Cool Whip mix over the cake pieces. Then take 3 of the Butterfinger candy bars and smash them into small bits (pounding them while still in the wrapper with a coffee cup works well for me). Sprinkle the pieces over the top of the cake and Cool Whip mix already prepared in your pan. Repeat the steps, using the remaining Angel Food cake, Cool Whip mix and candy bars to make layers.

I also like this recipe because you can personally tailor the recipe by substituting some of the main ingredients. If Butterfingers aren’t your favorite candy bar, or if you are watching your calories, don’t dismiss the recipe yet. You can substitute and add any brand of candy bar (although the easier to smash into smaller pieces, the better). You may also look for packages of candy bars that come pre-prepared in “bite” sizes.

If you are preparing a Butterfinger cake for yourself or friends, and want to cut out some of the calories, there are a couple of substitutes that you can use. Try using health or nutrient bars in lieu of candy bars. Also, use low calorie Cool Whip to trim down on some of the calories.

Regardless of the ingredients you decide to add or substitute, Butterfinger cake is simple and easy to prepare, even for us novices.

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Zucchini Bread is one of my favorite desserts. Every summer I gather fresh zucchini from my garden to bake a loaf of this sweet treat. It’s a simple and delicious dessert to prepare; perfect to wrap up a loaf to bring along on family picnics or cookouts.

You will need several ingredients to prepare Zucchini Bread. These include:
• 3 eggs
• ½ cup vegetable oil
• 2 cups sugar
• 1 tablespoon vanilla
• 2 cups shredded zucchini
• 2 ½ cups flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
*If you’re using self-rising flour, omit the salt, baking powder and soda.

Begin by preheating your oven to 350 degrees. Combine eggs, oil, sugar and vanilla in large bowl. Stir in shredded zucchini. In a separate bowl, mix together the dry ingredients. Then add to the bowl with the zucchini mix, stir together until well-blended. Pour mixture into two loaf pans (either pre-greased or sprayed with cooking spray). Bake loaves for one hour. (I usually check with a toothpick to make sure the loaf is done in the middle before taking out of the oven). Remove from oven and let loaves sit at least five minutes before removing from pans. Cut loaves into slices of desired size.

Depending upon your preferences and tastes, you may add dates, raisins, pecans, walnuts, or chocolate chips. To make Chocolate Zucchini Bread, add ½ cup of coca to the dry mixture. You may also add ½ cup of applesauce to add moisture to the texture of the bread.

If you don’t use both loaves, stick the extra one in the freezer to eat later. Zucchini Bread makes a great midnight snack to reheat with a glass of milk or tea. If you have extra shredded zucchini left over, you may pack and seal it into sandwich bags and freeze it; ready to use for your next batch.

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Tags: recipes, zucchini bread recipe, bread recipe, chocolate zucchini bread