Butterscotch Chocolate Cake

4.2
(5)

A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
45 mins
Total Time:
1 hr 30 mins
Servings:
24
Yield:
1 - 9x13 inch pan

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix

  • 1 (16 ounce) jar butterscotch topping

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Directions

  1. Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.

  2. Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

Nutrition Facts (per serving)

204 Calories
7g Fat
36g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 204
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 263mg 11%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 2g 4%
Vitamin C 0mg 0%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 105mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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