Butterfinger Bomb Cake
This Butterfinger Bomb Cake begins with moist chocolate cake that’s filled with sweet drizzles of caramel before being topped with whipped vanilla frosting and delicious Butterfinger Minis.
Combine all cake mix ingredients (mix, eggs, vegetable oiper package instructions, but omit one cup of water and use sour cream instead. Any remaining water over one cup can be used.
Bake the cake in a 9x13 pan per the temperature and time noted on cake box instructions.
Use a chopstick or another similar tool to create holes in the cake while it’s still warm. Fill them with caramel sauce.
Let the cake cool completely.
In a large bowl, combine the frosting with the whipping cream. Use a hand mixer to blend and whip them together until light and fluffy, about 5 minutes on medium speed.
Spread the frosting evenly over the top and sides of the cake.
Use a knife to break some of the Butterfinger Minis into pieces and sprinkle them over the top of the cake.
Place whole Butterfinger minis over the top of the cake and drizzle with additional caramel sauce if desired.
Chill until ready to serve. Leftovers also need to be refrigerated.
Calories: 474kcal, Carbohydrates: 71g, Protein: 4g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 58mg, Sodium: 420mg, Potassium: 116mg, Fiber: 1g, Sugar: 47g, Vitamin A: 385IU, Vitamin C: 0.2mg, Calcium: 121mg, Iron: 1.1mg