Ingredients1 h 30 m servings 204 cals
- 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.
- 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.
Per Serving: 204 calories; 7.2 g fat; 35.8 g carbohydrates; 2.1 g protein; < 1 mg cholesterol; 263 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...