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Butterscotch Chocolate Cake

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“Butterscotch is one of my favorite flavors and who doesn't love Butterfingers.”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (17 ounce) jar butterscotch sundae sauce
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 6 13 ounces butterfinger candy bars, coarsley crushed

Directions

  1. Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking pan.
  2. Cool on a wire rack for 30 minutes.
  3. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
  4. Pour butterscotch topping over cake; cool completely.
  5. Spread with whipped topping; sprinkle with candy bars.
  6. Refrigerate for at least 2 hours before serving.

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