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Add a photoServings: 12
Ingredients
- 1 box chocolate cake mix
- 1 jar (17 ounce) butterscotch ice cream topping
- 1 ctn (8 ounce.) frzn whipped topping, thawed
- 3 x Butterfinger candy bars,(2.1 ounce ea.) Coarsely crushed
Directions
- Prepare and bake cake according to box directions using a greased 13 x 9 x 2 in.
- baking pan. Cold on a wire rack for 30 minutes. Using the end of a wooden spoon, poke 12 holes in hot cake. Pour butterscotch topping over cake; cold completely. Spread with whipped topping; sprinkle with crushed candy bars.
- Chill for at least 2 hrs before serving.
- Yield: 12-16 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 244 | |
| Calories from Fat 88 | 36% |
| Total Fat 9.88g | 12% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 381mg | 16% |
| Potassium 170mg | 5% |
| Total Carbs 38.62g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 22.62g | 15% |
| Protein 3.31g | 5% |
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