Options

Format:
Include:
PRINT
See more
Community Recipe
from [Dixie1dog]
Butterscotch Butterfinger Chocolate Cake

Butterscotch Butterfinger Chocolate Cake

Delicious but very rich!! Makes a great birthday or celebration cake for large crowds b/c small portions go a long way. Must plan to make ahead because needs at least 12 hours in refrigerator before serving. Enjoy :)))

  • Yield: 1 serving ( Serving Size: 12-16 )
  • Prep time:30 Minutes
  • Cook time:14 Hours

Ingredients

  • 1 package(s) chocolate cake mix, Devils Food
  • 1 jar(s) Mrs. Richardson's Butterscotch Ice Cream Topping
  • 1 8oz.) container(s) frozen Cool Whip topping thawed
  • 3 regular size Butterfinger candy bars coarsely crushed

Preparation

* Prepare and bake cake according to package directions using a greased 9 x 13 cake pan.

* Cool on rack for 30 minutes.

* Using the end of a wooden spoon handle, poke 12 holes in warm cake.

*Using a teaspoon, fill holes one at a time with caramel mixture. Once all of the holes are filled, pour the remainder of the topping over entire cake and cool completely.

*Spread with whip topping and sprinkle candy bar pieces over top.

* Refrigerate at least 12 hours before serving.

Go to full version of

Butterscotch Butterfinger Chocolate Cake recipe

This recipe is a personal recipe added by Dixie1dog and has not been tested or endorsed by MyRecipes.
advertisement