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