Butterscotch Chocolate Cake

1. 1

   Prepare and bake cake according to package directions, using a greased 13 x 9 x 2-inch baking pan.

2. 2

   Cool on a wire rack for 30 minutes.

3. 3

   Using the end of a wooden spoon handle, poke 12 holes in warm cake.

4. 4

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

5. 5

   12 to 16 servings.

* Per serving · 4 servings · Values may vary.

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