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    Butterscotch Chocolate Cake


    Source of Recipe


    Taste of Home

    List of Ingredients




    1 package (18¼ oz.) chocolate cake mix
    1 jar (17 oz.) butterscotch ice cream topping
    8 oz. Cool Whip
    3 Butterfinger candy bars (2.1 oz. each) coarsely crushed

    Recipe



    Prepare and bake cake according to package directions, using a greased 13x9 baking pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with candy bars. Refrigerate at least 2 hours before serving.

 

 

 

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