1 jar (17 oz.) butterscotch ice cream topping
1 carton (8 oz.) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 oz. each), coarsely chopped
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| BUTTERSCOTCH CHOCOLATE CAKE | |||
| Yields 12-16 servings | |||
| 1 pkg. (18-1/4 oz.) chocolate cake mix 1 jar (17 oz.) butterscotch ice cream topping 1 carton (8 oz.) frozen whipped topping, thawed 3 Butterfinger candy bars (2.1 oz. each), coarsely chopped |
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| Preapre and bake cake according to package directions, using a greased 13x9x2-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 bars. Refrigerate for at least 2 hours before serving. | |||