Butterscotch Chocolate Cake

A chocolate cake with butterscotch and whipped topping. It is easy and ‘to die for’ Plan ahead as it needs to chill in the refrigerator for 2 hours.

Original recipe makes 1 – 9×13 inch pan

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

  • PREP

    10 mins

  • COOK

    35 mins

  • READY IN

    1 hr 30 mins

Directions

  1. Prepare and bake cake according to package directions, using a 9×13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
  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.

Nutrition

Calories: 204 kcal
Carbohydrates: 35.8 g
Cholesterol: < 1 mg
Fat: 7.2 g
Fiber: 0.8 g
Protein: 2.1 g
Sodium: 263 mg

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