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Butterscotch Chocolate Cake

 Butterscotch Chocolate Cake
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
12-16 ServingsPrep: 10 min. + chilling Bake: 30 min. + chilling


  • 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


  • 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.