Butterscotch Chocolate Cake Recipe
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Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 12
Ingredients:
1 package chocolate cake mix
17 ounces butterscotch topping
8 ounces Cool Whip® -- thawed
3 Butterfinger bars (2.1 oz. each) -- coarsely crushed
Directions:
Prepare and bake cake according to package directions, using a greased 9 x 13" 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 bars. Refrigerate for at least 2 hours before serving.
This recipe from CDKitchen for Butterscotch Chocolate Cake serves/makes 12
Recipe ID: 24850
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