Butterscotch Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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It's fast, gooey, and goes quickly at any gathering. Ingredients:
1 pkg. chocolate cake mix for 9x13 pan |
1 - 17 oz. jar butterscotch ice cream topping |
1 - 8oz. frozen whipped topping, thawed |
3 - 2.1 oz. butterfinger candy bars, coarsely crushed |
Directions:
1. Prep cake according to pkg. directions
2. 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)
3. With handle of wooden spoon, poke at least 12 holes in cake
4. Pour topping over cake
5. ___________________________
6. Be sure cake is completely cool for this part:
7. Spread with whipped topping. (I dollup blobs all over, then spread out evenly)
8. Sprinkle with crushed candy bars
9. Refrigerate at least 2 hours before serving (or not....LOL)
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