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Butterscotch Chocolate Cake

Rated as 4.2 out of 5 Stars

"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."
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Ingredients

1 h 30 m servings 204 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. 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.
  2. 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; 7.2 g fat; 35.8 g carbohydrates; 2.1 g protein; < 1 mg cholesterol; 263 mg sodium. Full nutrition

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Reviews

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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 i...

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 t...

This was ok. The butterscotch layer became very hard when refrigerated, so cutting and eating the cake was a bit of a challenge.

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 i...

This was a extremely easy recipe! The butterscotch sauce really gives the cake a moist taste! Will make again and again!