Decadent Butterscotch Chocolate Cake with Crushed Butterfinger
Indulge in this moist and decadent chocolate cake layered with rich butterscotch ice cream topping, fluffy whipped cream, and crunchy crushed Butterfinger candy bars for a delightful and indulgent treat.
Instructions
-
1
Preheat oven to 350°F. Prepare and bake the chocolate cake according to package directions, using a greased 13x9-inch baking pan. Allow the cake to cool on a wire rack for 30 minutes.
-
2
Using the end of a wooden spoon handle, poke 12 holes in the warm cake. Pour the butterscotch topping evenly over the cake and allow it to cool completely.
-
3
Spread the whipped topping over the cooled cake and sprinkle the crushed Butterfinger candy bars on top. Refrigerate the cake for at least 2 hours before serving. Refrigerate any leftovers.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
