Butterscotch Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Butterscotch is one of my favorite flavors and who doesn't love Butterfingers. Ingredients:
1 (18 1/4 ounce) package chocolate cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (17 ounce) jar butterscotch sundae sauce |
1 (8 ounce) carton frozen whipped topping, thawed |
6 1/3 ounces butterfinger candy bars, coarsley crushed |
Directions:
1. Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking pan.
2. Cool on a wire rack for 30 minutes.
3. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. Pour butterscotch topping over cake; cool completely.
5. Spread with whipped topping; sprinkle with candy bars.
6. Refrigerate for at least 2 hours before serving.
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