This cake can be made ahead. Moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.
—SHELLEY MCKINNEY NEW CASTLE, IN
PREP: 10 MIN. + CHILLING • BAKE: 30 MIN. + CHILLING • MAKES: 12-16 SERVINGS
1package chocolate cake mix (regular size)
1jar (17 ounces) butterscotch ice cream topping
1carton (8 ounces) frozen whipped topping, thawed
3Butterfinger candy bars (2.1 ounces each), coarsely crushed
1. Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes.
2. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.
3. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Store in the refrigerator.