Description
A moist bundt cake infused with chopped Butterfinger candy bars, topped with a rich chocolate drizzle for a crunchy, sweet treat.
Ingredients
Scale
- 1 box yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1 cup chopped Butterfinger candy bars
- 1/2 cup water
- For chocolate drizzle: 1 cup semi-sweet chocolate chips, 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil, and water. Beat on medium speed for 2 minutes.
- Fold in chopped Butterfinger candy bars.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- For drizzle: Melt chocolate chips and heavy cream in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle over cooled cake.
Notes
Ensure Butterfinger pieces are finely chopped for even distribution. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 24g
- Carbohydrates: 55g
- Protein: 6g