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1. Preheat the Oven 🔥
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake releases cleanly.
2. Mix the Batter 🎂
In a large bowl, combine the cake mix and pudding mix. Add the sour cream, vegetable oil, water, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy.
3. Add the Butterfinger Crunch 🍬
Gently fold in the crushed Butterfinger candy bars. Stir until evenly distributed.
4. Bake the Cake 🍰
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
5. Prepare the Chocolate Drizzle 🍫
In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until smooth. Stir in the heavy cream and vanilla extract to create a silky drizzle.
6. Decorate the Cake ✨
Once the cake is completely cool, drizzle the chocolate mixture over the top, letting it cascade down the sides. For extra crunch, sprinkle crushed Butterfinger candy over the drizzle before it sets.
Serving Suggestions 🍽️
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. 🍨
- Pair with coffee or hot cocoa for a decadent dessert experience. ☕
Pro Tips 📝
- Chill the Butterfingers: Freezing the candy bars for 10 minutes before crushing makes it easier to break them into small pieces.
- Don’t Skip the Cooling: Make sure the cake is completely cool before adding the drizzle to prevent it from melting and running off.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for a week.
This Butterfinger Bundt Cake with Chocolate Drizzle is the ultimate dessert for parties, potlucks, or any time you need a show-stopping treat. It’s loaded with rich flavor and crunchy candy goodness that will have everyone begging for seconds! 🍬🍫
