|Copyright, Doug Kapustin Photography, 2014|
1 box Pillsbury white cake mix (with “pudding in the mix”)
½ cup sugar
¾ cup softened butter
1 tsp. vanilla
1 8oz. container Breakstone sour cream
½ cup graham cracker crumbs
1 cup honey or brown sugar glazed pecan pieces
1 cup each, milk chocolate and caramel (or butterscotch) chips
1 cup Heath bar or toffee crumbles
2 boxes (3.56 oz. each) Hershey’s white chocolate instant pudding mix, prepared according to package directions
2 cups Cool Whip
For the cake-
Preheat oven to 350 degrees and grease and flour a Bundt pan.
Prepare the instant pudding according to the package directions and place in refrigerator to set. Once it is completely set and thickened, gently fold in Cool Whip and return to refrigerator until ready to use.
In a large glass bowl (I used a glass salad bowl because it had a flat bottom and was fairly deep, but almost any clear glass bowl could work), crumble half of the cake along the bottom, making sure to cover the entire surface. Drizzle ½ of Nutella over cake (I warmed it in the microwave for just a few seconds to make it pourable) and sprinkle with caramel OR butterscotch chips and ½ cup of Heath Bar crumbles. Spread ½ of pudding mixture over this. For the next layer, crumble the remaining ½ of the cake, drizzle the rest of the Nutella, and sprinkle all of the milk chocolate chips and the rest of the Heath Bar crumbles. Spread the final layer of pudding, then sprinkle with graham cracker crumbles and glazed pecan pieces to garnish the top of The Bomb.