Butterscotch Chocolate Cake recipe

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Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Nutrition Info

204.1 calories
carbohydrate: 35.8 g
cholesterol: 0.2 mg
fat: 7.2 g
fiber: 0.8 g
protein: 2.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 262.8 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.

  2. Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.

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