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Chocolate Butterscotch Butterfinger Cake
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Description
This recipe is very simple to prepare. It is moist and the butterscotch topping, combined with the warm cake, is delicious. Added to that is crushed up Butterfinger candy bars on top of the Cool Whip. It gets rave reviews from all who have eaten it.
Add 30 minutes to the prep time to allow cake to cool prior to pouring butterscotch topping on the cake.
Ingredients
- 1 box (18.25 Oz. Box) Chocolate Mix
- 1 jar (17 Oz. Jar) Butterscotch Ice Cream Topping
- 1 tub (8 Oz. Container) Cool Whip
- 3 bars Butterfinger Candy; 2.1 Oz. Each, Coarsley Crushed
Preparation
1. Prepare and bake the cake according to package directions, using a 13-in. x 9-in. baking pan.
2. Cool on a wire rack for 30 minutes.
3. Using the end of a wooden spoon handle, poke 12 holes in the warm cake. Pour butterscotch topping over the cake; cool completely (30 minutes).
4. Spread Cool Whip evenly over the cake when cooled.
5. Coarsely crush the 3 Butterfinger candy bars in a food processor—not too fine. I use the pulse feature on my Cuisinart, not the setting that continuously grinds.
6. Sprinkle crushed candy bars evenly over the top of the cake.
7. Cake should be refrigerated due to the Cool Whip topping.
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Cowgirl Wannabe on 3.12.2010
my hubby is going to looove this!!! thanks!!