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BUTTERSCOTCH CHOCOLATE CAKE Recipe

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This recipe for BUTTERSCOTCH CHOCOLATE CAKE is from The OBrien Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg chocolate cake mix
1 jar (17 oz) Mrs. Richardson's butterscotch caramel topping
1 carton (8oz) frozen whipped topping, thawed
3 Butterfinger candy bars coarsely chopped
Directions:
Directions:
Prepare and bake cake according to package directions, using a 9x13 baking pan.
Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour topping over cake; cool completely.
Spread with whipped topping; sprinkle with candy bars.
Refrigerate for at least 2 hours before serving.
Number Of Servings:
Number Of Servings:
12 to 16 servings

 

 

 

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