butterfinger bomb cake
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- 1 box
- chocolate cake mix
- 1 c
- sour cream
- 1 jar(s)
- caramel ice cream topping
- regular sized butterfinger candy bars
- 8 oz
- cool whip topping
1Mix and bake cake to directions on box, plus adding in the sour cream.
2Bake in a 9x13 pan. While still warm poke holes all over cake using the end of a wooden spoon.
3Pour caramel topping over the warm cake and into the holes, reserve 5 tablespoons.
4Then set in fridge to chill for at least 30 minutes. Spread cool whip over cake.
5Next crush butterfingers and sprinkle on cool whip. Finish by drizzling remaining caramel over cake. Store cake in refrigerator.