Real Recipes From Real Home Cooks ®

butterfinger bomb cake

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

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

(1 rating)
yield 8 -10
prep time 45 Min

Ingredients For butterfinger bomb cake

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

How To Make butterfinger bomb cake

  • 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.

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