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Butterscotch Chocolate Cake Recipe

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This recipe for Butterscotch Chocolate Cake, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracey Hart
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18 1/4 oz.) chocolate cake mix
1 jar (17 oz.) butterscotch ice cream topping
1 carton (8 oz.) frozen whipped topping, thawed
3 butterfinger candy bars, coarsely chopped

Directions:
Directions:
Prepare and bake cake according to package directions, using a 13 X 9 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 bars. Refrigerate for at least 2 hours before serving.

 

 

 

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