• 15servings
  • 10minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 pkg. chocolate cake mix for 9x13 pan

  2. 1 - 17 oz. jar butterscotch ice cream topping

  3. 1 - 8oz. frozen whipped topping , thawed

  4. 3 - 2.1 oz. butterfinger candy bars , coarsely crushed

Instructions Jump to Ingredients ↑

  1. Prep cake according to pkg. directions Cool for 30 mins. on a wire rack (or like me, throw it in the freezer or fridge in the pan for a shorter time if you're in a huge hurry! ...Although this is not the best method...LOL)

  2. With handle of wooden spoon, poke at least 12 holes in cake Pour topping over cake __

  3. Be sure cake is completely cool for this part:

  4. Spread with whipped topping. (I dollup blobs all over, then spread out evenly)

  5. Sprinkle with crushed candy bars Refrigerate at least 2 hours before serving (or not...LOL)


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