Ingredients
1 package chocolate cake mix (regular size)1 jar (17 ounces) butterscotch ice cream topping1 carton (8 ounces) frozen whipped topping, thawed3 Butterfinger candy bars (2.1 ounces each), coarsely crushed
Preparation
Prepare and bake cake according to package directions, using a greased 13x9-in. 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 candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
