This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars. Enjoy!
Total Time: Prep: 10 min. + chilling Bake: 30 min. + chilling
Yield: 12-16 servings
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
1. Prepare and bake cake according to package directions, using a greased 13×9-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