Butterfinger Bombe

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Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside.

 

BUTTERFINGER CAKE

2 cups sugar

1-3/4 cup flour

3/4 cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk, room temperature

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

2 full sized butterfinger candy bars, chopped

In bowl of mixer place Sugar, flour, cocoa, baking powder, baking soda and salt. Mix on low till combined well.

Add eggs, milk, oil, and vanilla, beat on low 30 seconds and then on medium for about 3 minutes.

By hand stir in boiling water until completely combined.

Fold in chopped butterfinger pieces.

Place into already prepared 9 inch round pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven and place (still in pans) on to cooling racks and let cool 10 minutes.

Flip cakes out of pans onto racks and let cool completely.

 

CHOCOLATE BUTTERFINGER MOUSSE FILLING

1 sm box Chocolate pudding

1 cup heavy whipping cream

1 cup milk

2 full size butterfinger candy bars, chopped

In bowl of mixer with whisk attachment place dry pudding mix, heavy cream and milk. Whisk on medium until fluffy and think. With a rubber spatula fold in candy bar pieces. Place in fridge until ready to use to fill your cake.

 

CHOCOLATE BUTTERCREAM

1 cup butter, softened

4 cups powdered sugar

1/2 cup  cocoa powder

1/4 cup heavy whipping

Place Butter, powdered sugar, cocoa, and cream in bowl of mixer with paddle attachment.

Beat until fluffy and cream adding more heavy cream if needed to loosen.

 

ASSEMBLY

Place 1 layer of cake on board. Fill with your chocolate butterfinger mousse and then top with second layer of cake.

Frost and decorate with chocolate butter cream.

Chop 2 full size butterfingers for top and then decorate with butterfinger bites.

ENJOY!! 🙂

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