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Ingredients
- 1 pkg. chocolate cake mix
- 1 jar butterscotch ice cream topping (17 oz)
- 8 oz. cool whip
- 3 Butterfinger candy bars (2.1 oz. ea.), coarsely crushed
Preparation
Step 1
Prepare and bake cake according to directions. Grease 9x13 pan. Cool on wire rack 30 min. Using end of wooden spoon, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with candy bars. Refrigerate at least 2 hrs. before serving.