Butterfinger Bundt Cake with Decadent Chocolate Drizzle

Ingredients
Cake
1 box yellow cake mix
1 cup water
1/2 cup oil
3 large eggs
1 cup crushed Butterfinger candy bars
1/2 cup chocolate chips
Filling:
1 cup caramel sauce
1/2 cup crushed Butterfinger candy bars
Chocolate Drizzle Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Additional crushed Butterfinger candy bars for garnish
Optional Substitutions:
For those with dietary restrictions, you can substitute a gluten-free yellow cake mix or use a dairy-free caramel sauce and heavy cream alternative.
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to ensure easy removal of the cake.
Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Beat on medium speed until smooth, usually around 2 minutes.
Add the Mix-Ins:
Fold in the crushed Butterfinger candy and chocolate chips, stirring gently until evenly incorporated into the batter.
Layer the Batter and Filling:
Pour half of the cake batter into the prepared Bundt pan. Drizzle the caramel sauce over this layer, then sprinkle with additional crushed Butterfinger.
Add the Final Layer:
Pour the remaining batter over the caramel layer, smoothing the top with a spatula.
Bake the Cake:
Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. The cake should feel springy to the touch and pull away from the sides of the pan slightly.
Cool and Remove from Pan:
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a serving plate.
Prepare the Chocolate Drizzle:
Heat the heavy cream in a small saucepan until it simmers, then pour over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
Decorate with Drizzle and Garnish:
Drizzle the chocolate sauce over the cooled cake, letting it cascade down the sides. Sprinkle additional crushed Butterfinger candy bars on top as a final touch.