Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) chocolate cake mix 1 jar (17 ounces) butterscotch ice cream topping 1 carton (8 ounces) frozen whipped topping, thawed 3 Butterfinger candy bars (2.1 ounces each ), coarsely crushed

Instructions Jump to Ingredients ↑

  1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking 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; cool completely. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 12-16 servings.


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