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 )
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  • 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


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

  2. * Cool on rack for 30 minutes.

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

  4. *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.

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

  6. * Refrigerate at least 12 hours before serving.
June 2012

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

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