BUTTERSCOTCH CHOCOLATE CAKE

Butterscotch Chocolate Cake image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 4

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.