Butterscotch Chocolate Cake5 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 1 hr 30 min
“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.” - by June
Original recipe yields 1 - 9x13 inch pan
- 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.
- 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.
Amount Per Serving (24 total)
- 204 cal
- 7.2 g
- 35.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 it made..." See more for a moister cake. I also topped the cake with Skor and milk chocolate chips. An easy and yummy recipe."
"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 to do c..." See moreake mix recipes but I was trying to throw together a bunch of desserts and this was quick and easy. I was shocked to win anything, but how can you go wrong with caramel and Snickers?"
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