Butterscotch Chocolate Cake

Butterscotch Chocolate Cake

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    1 h 30 m
June
Recipe by  June

“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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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

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.

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Reviews (5)

Rate This Recipe
PONTIACGIRL71
6

PONTIACGIRL71

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 for a moister cake. I also topped the cake with Skor and milk chocolate chips. An easy and yummy recipe.

chellebelle
4

chellebelle

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 cake 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?

STEPHIE71
1

STEPHIE71

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

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 35.8 g
  • 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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