There was just something about this moist cake that was so appealing. Chocolate cake with butterscotch topping dizzled inside and topped with a light and fluffy butterscotch frosting and crushed candy bars.
100% would make again
12-16 Servings
Prep: 10 min. + chilling Bake: 30 min. + chilling
Ingredients
1 package (18-1/4 ounces) chocolate cake mix
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- Prepare and bake cake according to package directions, using a greased 13-in. x 9-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.
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