Butterscotch Chocolate Cake

Butterscotch is one of my favorite flavors and who doesn't love Butterfingers.

• Ready In: 40 mins
• Serves: 16

Ingredients

• 1 (18 1/4ounce) package  chocolate cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1 (17 ounce) jar  butterscotch sundae sauce
• 1 (8 ounce) carton  frozen whipped topping, thawed
• 6 1⁄3 ounces  butterfinger candy bars, coarsley crushed

Directions

1. Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking pan.
2. Cool on a wire rack for 30 minutes.
3. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. Pour butterscotch topping over cake; cool completely.
5. Spread with whipped topping; sprinkle with candy bars.
6. Refrigerate for at least 2 hours before serving.