Butterscotch Chocolate Cake Recipe

• 1 box chocolate cake mix
• 1 jar (17 ounce) butterscotch ice cream topping
• 1 ctn (8 ounce.) frzn whipped topping, thawed
• 3 x Butterfinger candy bars,(2.1 ounce ea.) Coarsely crushed

1. Prepare and bake cake according to box directions using a greased 13 x 9 x 2 in.
2. baking pan.
3. Cold on a wire rack for 30 minutes.
4. Using the end of a wooden spoon, poke 12 holes in hot cake.
5. Pour butterscotch topping over cake; cold completely.
6. Spread with whipped topping; sprinkle with crushed candy bars.
7. Chill for at least 2 hrs before serving.
8. Yield: 12-16 servings

chocolate cake mix, butterscotch ice cream topping, butterfinger

Taken from cookeatshare.com/recipes/butterscotch-chocolate-cake-96385 (may not work)