Butterscotch Chocolate Cake

Total Time

Prep: 10 min. + chilling Bake: 30 min. + chilling

Makes

12-16 servings

Updated: Oct. 24, 2022
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

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

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

Nutrition Facts

1 piece: 323 calories, 12g fat (5g saturated fat), 40mg cholesterol, 327mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 4g protein.