Butterscotch Chocolate Cake

SUBMITTED BY: June PHOTO BY: aga

"A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours."

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

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INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

READ REVIEWS (5)

DIRECTIONS

Prepare and bake cake according to package directions, using a 9x13 inch 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. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 22, 2007 by chellebelle

I won second place in a dessert contest at our office with a variation of this recipe substituting Snickers for the Butterfingers and caramel topping for the butterscotch. I don't usually like to do cake mix recipes but I was trying to throw together a bunch of desserts and this was quick and easy. I was shocked to win anything, but how can you go wrong with caramel and Snickers?

3 users found this review helpful

Reviewed on Sep. 9, 2004 by PONTIACGIRL71

I've made a variation of this cake before where I spread a can of condensed milk over the cooled (poked) cake and then topped that with butterscotch sauce and Skor (or Heath) chipits. I think it made for a moister cake. I also topped the cake with Skor and milk chocolate chips. An easy and yummy recipe.

1 user found this review helpful