Butterscotch Chocolate Cake

Butterscotch Chocolate Cake

5

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 204 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

5
  1. 5 Ratings

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I've made a variation of this cake before where I spread a can of condensed milk over the cooled (poked) cake and then topped that with butterscotch sauce and Skor (or Heath) chipits. I think i...

I won second place in a dessert contest at our office with a variation of this recipe substituting Snickers for the Butterfingers and caramel topping for the butterscotch. I don't usually like t...

This was ok. The butterscotch layer became very hard when refrigerated, so cutting and eating the cake was a bit of a challenge.