Butterscotch Chocolate Cake Chef John's Recipe
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| Butterscotch Chocolate Cake |
"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."
Ingredients :
- 1 (18.25 ounce) package chocolate cake mix
- 1 (16 ounce) jar butterscotch topping
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy
Instructions :
| Prep : 10M | Cook : 24M | Ready in : 1H30M |
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- 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.
Notes :
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