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    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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