butterfinger bomb cake

Patsy Fowler

By
@hellchell1

this cake recipe came from my sister's collection it's a good cake


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Comments:

Serves:

8-10

Prep:

45 Min

Ingredients

1 box
chocolate cake mix
1 c
sour cream
1 jar(s)
caramel ice cream topping
4
regular sized butterfinger candy bars
8 oz
cool whip topping

Directions Step-By-Step

1
Mix and bake cake to directions on box, plus adding in the sour cream.
2
Bake in a 9x13 pan. While still warm poke holes all over cake using the end of a wooden spoon.
3
Pour caramel topping over the warm cake and into the holes, reserve 5 tablespoons.
4
Then set in fridge to chill for at least 30 minutes. Spread cool whip over cake.
5
Next crush butterfingers and sprinkle on cool whip. Finish by drizzling remaining caramel over cake. Store cake in refrigerator.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy