Butterfinger Bomb Cake Delight (Print Version)
Moist chocolate cake with caramel, whipped topping, and chunks of Butterfinger candy.
# Ingredients:
→ Cake Base
01 -
1 box (432 g) chocolate cake mix
02 -
Eggs, as required by cake mix package
03 -
Oil, as required by cake mix package
→ Enhancements
04 -
240 ml sour cream
05 -
170 g chocolate chips
→ Filling & Topping
06 -
1 jar (approx. 300 g) caramel ice cream topping
07 -
1 container (454 g) vanilla frosting
08 -
80 g crumbled Butterfinger candy bars
# Instructions:
01 -
Combine chocolate cake mix with eggs and oil according to package instructions. Incorporate sour cream and chocolate chips into the batter, mixing until fully blended.
02 -
Pour the batter into a 23 x 33 cm baking pan. Bake as directed on the cake mix package, until a toothpick inserted in the center emerges clean.
03 -
Remove the cake from the oven and, while still warm, pierce evenly spaced holes throughout using the handle of a wooden spoon.
04 -
Reserve 5 tablespoons of caramel topping. Pour the remaining caramel over the cake, allowing it to seep into the holes.
05 -
Refrigerate the cake for at least 30 minutes to allow flavors to meld. Evenly spread vanilla frosting over the chilled cake.
06 -
Sprinkle crumbled Butterfinger bars over the frosting, then drizzle with the reserved caramel.
07 -
Slice the cake into portions and serve.
# Notes:
01 -
For best results, allow the cake to cool slightly but remain warm before pouring the caramel so it soaks in thoroughly.