Butterscotch Chocolate Cake Recipe

 Butterscotch Chocolate Cake Recipe Butterscotch Chocolate Cake Recipe photo by Taste of Home Rating 5

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This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.—Shelley McKinney, New Castle, Indiana
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Butterscotch Chocolate Cake Recipe
  • Prep: 10 min. + chilling Bake: 30 min. + chilling
  • Yield: 12-16 Servings
    •
10 30 40

Ingredients

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

Directions

  • Prepare and bake cake according to package directions, using a greased 13x9-in. 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. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 12-16 servings.

Originally published as Butterscotch Chocolate Cake in Quick Cooking March/April 2000, p7

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Reviews for Butterscotch Chocolate Cake

Butterscotch Chocolate Cake Recipe

Butterscotch Chocolate Cake

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(1-3) of 3 reviews

Reviewed on Mar. 05, 2012 by BrittHill

Made this recipe and everybody loved it! Definitely will make this again.

Reviewed on Jan. 30, 2012 by tracylura

Always a hit whenever I make it!

Reviewed on Oct. 10, 2011 by Scarlett1106

One of my favorite cake to make! Thank you so much for sharing this recipe!!!

 
 

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