Chocolate Butterscotch Butterfinger Cake
- 1 box (18.25 Oz. Box) Chocolate Mix
- 1 jar (17 Oz. Jar) Butterscotch Ice Cream Topping
- 1 tub (8 Oz. Container) Cool Whip
- 3 bars Butterfinger Candy; 2.1 Oz. Each, Coarsley Crushed
- 1. trepare and bake the cake according to package directions, using a 13-in. x 9-in. baking pan.
- 2. tool on a wire rack for 30 minutes.
- 3. tsing the end of a wooden spoon handle, poke 12 holes in the warm cake. Pour butterscotch topping over the cake; cool completely (30 minutes).
- 4. tpread Cool Whip evenly over the cake when cooled.
- 5. toarsely crush the 3 Butterfinger candy bars in a food processor-not too fine. I use the pulse feature on my Cuisinart, not the setting that continuously grinds.
- 6. tprinkle crushed candy bars evenly over the top of the cake.
- 7. Cake should be refrigerated due to the Cool Whip topping.
chocolate mix, cream topping, butterfinger
Taken from tastykitchen.com/recipes/desserts/chocolate-butterscotch-butterfinger-cake/ (may not work)