Butterscotch Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Yield: 12-16 servings.
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