Cake Mix Butterfinger Pound Cake with Chocolate Ganache

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Cake mix, yellow
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 cup Milk

• Desserts

  • 3 4 ounce package Vanilla instant pudding

Found on callmepmc.com

Description

Ingredients

• 1 box yellow cake mix
• ¾ ounce package vanilla instant pudding
• 3 eggs
• 1 cup milk
• ⅓ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 and ½ cups crushed Butterfingers candy bars, about 4 regular size bars or 1- 11.5-ounce bag mini candy bars. (Reserve ¼ cup to garnish the top of the cake.)

Directions

• Spray 10-inch bundt pan with non-stick spray.
• Preheat oven to 350 degrees F.
• Combine cake mix, pudding mix, eggs, milk, oil, and vanilla in the bowl of an electric mixer.
• Beat at medium speed 2 minutes.
• Fold in crushed Butterfinger candy bars. (Dont forget to reserve some for the top of the cake.)
• Pour batter into the prepared pan.
• Bake for 50 to 55 minutes at 350 degrees F or until a wooden pick inserted in center comes out clean or with dry crumbs.
• Cool on a wire rack for 10 minutes. Invert onto a serving platter to cool completely.
• In desired, frost with Chocolate Frosting, see link in the post above for recipe.