Butterscotch Chocolate Cake Recipe

Ingredients
<br>- 1 (18.25 ounce) package chocolate cake mix
<br>- 1 (16 ounce) jar butterscotch topping
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br>- 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy
<br><p></p>Directions
<br>step 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.
<br>step 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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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

Directions
step 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.
step 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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