Butterscotch Chocolate Cake
From dynie 15 years ago
- 10 minutes to make
- Serves 15
This Butterfinger sprinkled, butterscotch topped favorite is from Taste of Home. It's fast, gooey, and goes quickly at any gathering.
Ingredients
- 1 pkg. chocolate cake mix for 9x13 pan shopping list
- 1 - 17 oz. jar butterscotch ice cream topping shopping list
- 1 - 8oz. frozen whipped topping, thawed shopping list
- 3 - 2.1 oz. butterfinger candy bars, coarsely crushed shopping list
How to make it
- Prep cake according to pkg. directions
- Cool for 30 mins. on a wire rack (or like me, throw it in the freezer or fridge in the pan for a shorter time if you're in a huge hurry! ....Although this is not the best method...LOL)
- With handle of wooden spoon, poke at least 12 holes in cake
- Pour topping over cake
- ___________________________
- Be sure cake is completely cool for this part:
- Spread with whipped topping. (I dollup blobs all over, then spread out evenly)
- Sprinkle with crushed candy bars
- Refrigerate at least 2 hours before serving (or not....LOL)
The Rating
Reviewed by 8 people-
i can't wait to see this recipe!
jett2whit
in Union City loved it
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Yummy! I had a time finding this...I was looking for Under Construction.....LOL
jett2whit
in Union City loved it
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wow love this thanks
momo_55grandma
in Mountianview loved it
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