Butterscotch Chocolate Cake
Source of Recipe
internet
List of Ingredients
1 pkg. (18 1/4 oz) chocolate cake mix
1 jar (17 oz) butterscotch ice cream topping
1 carton (8 oz) Cool Whip, thawed
3 Butterfinger candy bars (2.1 oz each) coarsely crushed
Recipe
Prepare and bake cake as directed, using a greased 13 x 9 inch 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 crushed candy bars.
Refrigerate for at least 2 hours before serving
Serves 12-16
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