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Butterfinger Bomb Cake

Butterfinger Bomb Cake

Deliciously rich Butterfinger Bomb Cake is a crowd-pleaser, combining chocolate cake, caramel, and creamy Cool Whip.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 1 cup sour cream
  • 1 jar caramel ice cream topping
  • 4 regular sized Butterfinger candy bars
  • 8 oz Cool Whip topping

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • wooden spoon
  • refrigerator

Method
 

  1. Mix and bake the cake according to the directions on the box, adding in the sour cream.
  2. Bake in a 9x13 pan. While still warm, poke holes all over the cake using the end of a wooden spoon.
  3. Pour the caramel topping over the warm cake and into the holes, reserving 5 tablespoons.
  4. Set the cake in the fridge to chill for at least 30 minutes. Spread Cool Whip over the cake.
  5. Crush Butterfinger bars and sprinkle them on top of the Cool Whip. Finish by drizzling the remaining caramel over the cake. Store the cake in the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This cake is best enjoyed within three days for optimal freshness.

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