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Butterscotch Chocolate Cake Recipe

Butterscotch Chocolate Cake Recipe

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
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min. + chilling YIELD:12-16 servings

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. Yield: 12-16 servings.