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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
    
About  scaling  and  conversions

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

DIRECTIONS

  1. 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.
  2. 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2003 by STEPHIE71
This was ok. The butterscotch layer became very hard when refrigerated, so cutting and eating the cake was a bit of a challenge.

1 user found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 206

  • Total Fat: 7.2g
  • Cholesterol: < 1mg
  • Sodium: 260mg
  • Total Carbs: 35.2g
  •     Dietary Fiber: 0.9g
  • Protein: 2.6g

VIEW DETAILED NUTRITION

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