Chocolate Butterscotch Cake

1. 1

   Prepare cake mix and bake in a 9 x 13-inch pan.

2. 2

   When done, remove from oven and while hot, poke holes in cake with the end of a wooden spoon.

3. 3

   Pour the milk and the caramel topping into the holes and over the cake.

4. 4

   Let cool and then spread on the whipped topping.

5. 5

   Sprinkle crushed candy bars on top, if desired, and refrigerate.

6. 6

   This cake can be made a day ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.