Butterscotch Chocolate Cake Recipe

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Ingredients:

Serving

1 package chocolate cake mix (regular size)
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 crushed

Directions:

Prepare and bake cake according to package directions, using a greased 13x9-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. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 12-16 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.91 Kcal (912 kJ)
Calories from fat	73.26 Kcal
		% Daily Value*
Total Fat	8.14g	13%
Cholesterol	0.63mg	0%
Sodium	374.59mg	16%
Potassium	144.1mg	3%
Total Carbs	36.93g	12%
Sugars	19.54g	78%
Dietary Fiber	0.89g	4%
Protein	3.03g	6%
Vitamin C	0.1mg	0%
Vitamin A	13.1mg	437%
Iron	2.2mg	12%
Calcium	68mg	7%

Amount Per 100 g
Calories	427.43 Kcal (1790 kJ)
Calories from fat	143.69 Kcal
		% Daily Value*
Total Fat	15.97g	13%
Cholesterol	1.23mg	0%
Sodium	734.75mg	16%
Potassium	282.65mg	3%
Total Carbs	72.44g	12%
Sugars	38.32g	78%
Dietary Fiber	1.75g	4%
Protein	5.95g	6%
Vitamin C	0.2mg	0%
Vitamin A	25.7mg	437%
Iron	4.3mg	12%
Calcium	133.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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