Easy Butterfinger Chocolate Bundt Cake
A delightful chocolate cake featuring Butterfinger pieces, with a rich frosting, perfect for any occasion.
Ingredients
For the Cake
- 1 box chocolate cake mix A rich foundation for the cake.
- 1 cup sour cream Adds moisture and richness.
- 1/2 cup unsalted butter, melted Brings in lusciousness and depth of flavor.
- 1 cup water Creates perfect batter consistency.
- 3 large eggs Essential for binding the ingredients together.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 1 cup Butterfinger candy bars, chopped Star ingredient for delightful crunchy bites.
For the Frosting
- 1/2 cup heavy cream Used for the luscious frosting.
- 1 cup semi-sweet chocolate chips Creates a rich chocolate sauce.
- 1/2 cup Butterfinger candy bars, chopped For garnish on top of the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, combine the chocolate cake mix, sour cream, melted butter, water, eggs, and vanilla extract. Mix until smooth.
- Gently fold in the chopped Butterfinger pieces.
- Pour the batter into the prepared Bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Frosting
- Heat the heavy cream in a saucepan until it simmers. Pour over the chocolate chips and stir until melted and smooth.
- Drizzle the frosting over the cooled Bundt cake and top with remaining chopped Butterfinger pieces.
Notes
For varying sweetness, try different chocolate chips. A tablespoon of instant coffee granules can enhance the chocolate flavor. Serve with whipped cream or ice cream for extra decadence.