Butterfinger Bomb Cake Delight (Print version)
Moist chocolate poke cake soaked with caramel and condensed milk, finished with whipped topping and crunchy Butterfinger candy.
# Ingredients:
For the cake
01 -
1 box (15.25 oz or 432 g) chocolate cake mix
02 -
3 large eggs, or amount called for on the cake mix box
03 -
1/2 cup (120 ml) neutral oil, or amount called for on the cake mix box
04 -
1 cup (240 ml) water, or amount called for on the cake mix box
05 -
1 cup (240 g) sour cream
06 -
3/4 cup (130 g) mini chocolate chips
For the soak and topping
07 -
1 can (14 oz or 397 g) sweetened condensed milk
08 -
1 jar (12 oz or 340 g) caramel ice cream topping, divided
09 -
1 container (8 oz or 226 g) whipped topping, thawed
10 -
5 full-size Butterfinger candy bars, crushed
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9 by 13 inch baking pan well.
02 -
In a large bowl, mix the cake mix with eggs, oil, water, and sour cream until smooth. Fold in the mini chocolate chips.
03 -
Spread the batter evenly in the pan. Bake for 30-35 minutes, or until the center springs back and a tester comes out with moist crumbs.
04 -
Cool the cake for 10 minutes. Use the handle of a wooden spoon to poke holes about 1 inch apart across the warm cake.
05 -
Pour the sweetened condensed milk slowly over the cake, aiming for the holes. Reserve 1/4 cup caramel, then pour the remaining caramel over the cake.
06 -
Let the cake cool to room temperature, then cover and refrigerate for at least 1 hour, or up to overnight.
07 -
Spread whipped topping over the chilled cake. Sprinkle with crushed Butterfinger candy and drizzle with the reserved caramel. Slice into 12 squares.
# Good to know:
01 -
Chill at least 1 hour before topping for cleaner slices.
02 -
Add the crushed candy close to serving time for the best crunch.
03 -
Store covered in the refrigerator for up to 4 days.