Butterscotch Chocolate Cake

5 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

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

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Metric US

Original recipe yields 1 - 9x13 inch pan

Directions

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.

Nutrition

Amount Per Serving (24 total)

Calories
204 cal
10%

Fat
7.2 g
11%

Carbs
35.8 g
12%

Based on a 2,000 calorie diet

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Reviews (5)

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PONTIACGIRL71

Sep. 9, 2004

"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."

chellebelle

Nov. 22, 2007

"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?"