Butterscotch Chocolate Cake

• 1 (18 1/4 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 1 (17 ounce) jar butterscotch sundae sauce
• 1 (8 ounce) carton frozen whipped topping, thawed
• 6 13 ounces butterfinger candy bars, coarsley crushed

1. Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking pan.
2. Cool on a wire rack for 30 minutes.
3. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. Pour butterscotch topping over cake; cool completely.
5. Spread with whipped topping; sprinkle with candy bars.
6. Refrigerate for at least 2 hours before serving.

chocolate cake, eggs, oil, water, sundae sauce, frozen whipped topping, butterfinger

Taken from www.food.com/recipe/butterscotch-chocolate-cake-372893 (may not work)