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Categories:Viewed: 44 - Published at: 7 years ago
Ingredients
- 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
Method
- Prepare and bake cake according to package directions, using a greased
- . 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.
