Butterfinger Bomb Cake
The Cozy Cook
The Cozy Cook
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 13 cake Ingredients 1 (15.25 oz.) box Chocolate Cake Mix + additional cake mix ingredients (i.e. eggs, oil) 1 cup Sour Cream 1 cup chocolate chips 1 Jar Caramel Ice Cream Topping 1 (16 oz.) container vanilla frosting ¾ cup crumbled Butterfinger Cups minis, Butterfinger Bites, or Butterfinger Fun-Size Instructions Mix the cake ingredients according to package instructions, and add in the cup of sour cream and chocolate chips. Bake the cake in a 9 x 13 pan, according to package instructions. Remove from the oven and poke holes in the cake while it’s still warm (I use the end of a wooden spoon.) Save 5 tablespoons of the caramel and pour the rest of it into the holes. Chill the cake in the fridge for at least 30 minutes, then spread the whip cream on top. Top the cake with crumbled Butterfinger & the remaining caramel. Slice, & eat up! 3.4.3177

Instructions

Comments

Log in or Register to write a comment.