Description
A moist and tender butter cake loaded with crushed Butterfinger candy bars, topped with a rich chocolate drizzle. Perfect for parties or a special dessert.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 12 fun-size Butterfinger candy bars, crushed (about 1 1/2 cups)
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
1. Prepare the Crust:
- 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, milk, and vanilla. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Fold in crushed Butterfinger pieces until evenly distributed.
- Pour batter into prepared bundt pan and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the drizzle: In a small saucepan, combine chocolate chips, heavy cream, and butter. Heat over low heat, stirring constantly, until melted and smooth.
- Let the drizzle cool slightly, then pour over the cooled bundt cake. Top with additional crushed Butterfinger if desired.
- Allow drizzle to set before slicing and serving.
Notes
You can customize the seasonings to taste. For extra crunch, reserve some crushed Butterfinger for topping.