Description
A decadent and moist chocolate cake packed with crushed Butterfinger candy bars and topped with a rich chocolate glaze for the ultimate candy lover’s dessert.
Ingredients
Scale
For the Crust:
- 1 box devil’s food cake mix
- 1 (3.4 oz) package instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs
- 1 tsp vanilla extract
- 8 fun-size Butterfinger bars, crushed, divided
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan.
- In a large bowl, combine cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Fold in 3/4 of the crushed Butterfinger pieces. Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- For the glaze, heat the heavy cream until just simmering. Pour over the chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth. Drizzle over the cooled cake and immediately sprinkle with the remaining crushed Butterfinger.
Notes
You can customize the seasonings to taste.