Butterscotch Chocolate Cake

Name: Butterscotch Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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

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.

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