Menu

Butterscotch Chocolate Cake

Add a Review
Total Time
Prep: 10 min. + chilling Bake: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Shelley McKinney

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.—Shelley McKinney, New Castle, Indiana

Test Kitchen Approved

Butterscotch Chocolate Cake

0 | 0 Reviews Add your review
Yield: 12-16 servings
Prep: 10 min
Cook: 30 min
Save Saved Saving print

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 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
Text Ingredients

Directions

  1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes.
  2. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.
  3. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 323 calories, 12g fat (5g saturated fat), 40mg cholesterol, 327mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews