Butterscotch Chocolate Cake

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By June

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
45 mins
total:
1 hr 30 mins
Servings:
24
Yield:
1 - 9x13 inch pan
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 2.1g; carbohydrates 35.8g; fat 7.2g; cholesterol 0.2mg; sodium 262.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

PONTIACGIRL71
Rating: 4 stars
09/09/2004
I've made a variation of this cake before where I spread a can of condensed milk over the cooled (poked) cake and then topped that with butterscotch sauce and Skor (or Heath) chipits. I think it made for a moister cake. I also topped the cake with Skor and milk chocolate chips. An easy and yummy recipe. Read More
Helpful
(6)

Most helpful critical review

STEPHIE71
Rating: 3 stars
08/23/2003
This was ok. The butterscotch layer became very hard when refrigerated so cutting and eating the cake was a bit of a challenge. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
PONTIACGIRL71
Rating: 4 stars
09/09/2004
I've made a variation of this cake before where I spread a can of condensed milk over the cooled (poked) cake and then topped that with butterscotch sauce and Skor (or Heath) chipits. I think it made for a moister cake. I also topped the cake with Skor and milk chocolate chips. An easy and yummy recipe. Read More
Helpful
(6)
chellebelle
Rating: 4 stars
11/22/2007
I won second place in a dessert contest at our office with a variation of this recipe substituting Snickers for the Butterfingers and caramel topping for the butterscotch. I don't usually like to do cake mix recipes but I was trying to throw together a bunch of desserts and this was quick and easy. I was shocked to win anything but how can you go wrong with caramel and Snickers? Read More
Helpful
(4)
STEPHIE71
Rating: 3 stars
08/23/2003
This was ok. The butterscotch layer became very hard when refrigerated so cutting and eating the cake was a bit of a challenge. Read More
Helpful
(1)
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LaDonna Ebelhar
Rating: 5 stars
08/29/2002
This was a extremely easy recipe! The butterscotch sauce really gives the cake a moist taste! Will make again and again! Read More
Dee
Rating: 5 stars
08/29/2002
I don't think it is "to die for" but it was yummy! Easy and good makes it a keeper for me. Definately tasted the best after it chilled for several hours. Didn't know what kind of candy bar it meant so I used Reese Sticks they seemed to be perfect. Read More
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