Butterscotch Butterfinger Chocolate Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 840 Minutes |
Ready In: 870 Minutes Servings: 1 |
|
Ingredients:
1 package(s) chocolate cake mix, devils food |
1 jar(s) mrs. richardson's butterscotch ice cream topping |
1 8oz.) container(s) frozen cool whip topping thawed |
3 regular size butterfinger candy bars coarsely crushed |
Directions:
1. * Prepare and bake cake according to package directions using a greased 9 x 13 cake pan.
2. * Cool on rack for 30 minutes.
3. * Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. *Using a teaspoon, fill holes one at a time with caramel mixture. Once all of the holes are filled, pour the remainder of the topping over entire cake and cool completely.
5. *Spread with whip topping and sprinkle candy bar pieces over top.
6. * Refrigerate at least 12 hours before serving.
|
|