Butterscotch Chocolate Cake
Recipe information
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Cooking:
10 min.
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Servings per container:
1
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Source:
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Ingredients for - Butterscotch Chocolate Cake

1. 1 package chocolate cake mix (regular size) -
2. 1 jar (17 ounces) butterscotch ice cream topping -
3. 1 carton (8 ounces) frozen whipped topping, thawed -
4. 3 Butterfinger candy bars (2.1 ounces each), coarsely crushed -

How to cook deliciously - Butterscotch Chocolate Cake

1. Stage

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes.

2. Stage

Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.

3. Stage

Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

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