Butterscotch Chocolate Cake - cooking recipe

Ingredients

1 (18 1/4 oz.) pkg. chocolate cake mix
1 (17 oz.) jar butterscotch ice cream topping
1 (8 oz.) carton frozen whipped topping, thawed
3 (2.1 oz.) Butterfinger candy bars, coarsely crushed

Preparation

Prepare and bake cake according to package directions, using a greased 13 x 9 x 2-inch baking pan.
Cool on a wire rack for 30 minutes.
Using the end of a wooden spoon handle, poke 12 holes in warm cake.
Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with crushed candy bars. Refrigerate for at least 2 hours before serving.
Yield:
12 to 16 servings.