Creating Butterfinger Bomb Cake is a straightforward process if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Add Boiling Water: Carefully stir in the boiling water until the batter is thin and well blended.
6. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
8. Prepare the Filling: In a bowl, beat the peanut butter until creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter until combined.
9. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread half of the peanut butter filling on top, then sprinkle with half of the crushed Butterfinger.
10. Top with Second Layer: Place the second cake layer on top and repeat the filling and Butterfinger layers.
11. Frost the Cake: Cover the entire cake with chocolate frosting, smoothing it out evenly.
12. Decorate: Finish by garnishing the top with the remaining crushed Butterfinger for an added crunch.

By following these steps, you’ll create a stunning Butterfinger Bomb Cake that is both delicious and visually appealing!