Butterscotch Cake - cooking recipe

Ingredients

1 pkg. chocolate cake mix
17 oz. jar butterscotch ice cream topping
8 oz. carton frozen whipped topping, thawed
3 Butterfingers, coarsely crushed
1 pkg. butterscotch pudding

Preparation

Bake the cake according to directions in a 9 by 13 in. pan. Cool on a wire rack for 30 min. and then poke holes with handle of a wooden spoon.
Pour butterscotch syrup over cake.
Mix pudding with 1 c. milk and pour over syrup.
Spread whipped topping over the cake and sprinkle crushed candy over all.
Refrigerate at least 2 hours.