Butterfinger/Butterscotch Chocolate Cake
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 12
- 1 18.25-oz package chocolate cake mix
- 1 17-oz jar butterscotch ice cream topping
- 1 tub cool whip
- 3 oz. candy bars coarsely crushed
- Carbohydrate 63.91657 g
- Cholesterol 0.96365 mg
- Fat 10.3964075 g
- Fiber 1.37900003115336 g
- Protein 3.95789166666667 g
- Saturated Fat 4.62935489166667 g
- Serving Size 1 1 Serving (111g)
- Sodium 510.160566666667 mg
- Sugar 62.5375699688466 g
- Trans Fat 0.610382333333335 g
- Calories 346 calories
My Go-To Dessert: A Simple Butterfinger Butterscotch Cake
As a busy mom, time is my most precious commodity. Finding a dessert recipe that's both delicious and easy to make is a treasure. That's why this Butterfinger/Butterscotch Chocolate Cake has become my go-to recipe for potlucks, family gatherings, and even just a sweet treat at the end of a long day. It's consistently a crowd-pleaser, and the best part? It takes barely any time to put together!
The beauty of this cake lies in its simplicity. It all starts with a box of chocolate cake mix – yes, you read that right! I'm all about shortcuts when I can get them, and this one doesn't compromise on flavor. The moist chocolate cake provides the perfect base for the decadent butterscotch topping. The combination of warm, gooey cake and rich butterscotch is simply heavenly. But the real star of the show? Those crushed Butterfingers sprinkled on top! The crunchy, chocolatey, peanut buttery goodness adds a delightful textural contrast to the creamy Cool Whip and perfectly complements the butterscotch. The whole thing is an explosion of flavor and texture in every bite.
Honestly, I've never had anyone turn down a slice of this cake. It's the kind of dessert that makes people smile, and that's what cooking is all about for me - creating happiness through food. Whether you're a seasoned baker or a complete beginner, this recipe is incredibly easy to follow. Even my kids can help me crush the Butterfingers, which is a fun activity for them. So, next time you're looking for a quick, easy, and undeniably delicious dessert, look no further. This Butterfinger/Butterscotch Chocolate Cake will become your new favorite, I guarantee it. It’s perfect for any occasion, or no occasion at all. Just a delicious treat for yourself or to share with loved ones.
Tips and Variations:
- For an even richer flavor, use a premium brand of chocolate cake mix.
- If you don't have a food processor, you can crush the Butterfingers in a zip-top bag using a rolling pin.
- Feel free to experiment with different types of candy bars. Heath bars or Snickers might also be delicious additions.
- For a more intense butterscotch flavor, drizzle extra butterscotch topping over the cake before adding the Cool Whip.
- Add a sprinkle of sea salt on top for an extra touch of sophistication.
This cake is more than just a dessert; it's a memory maker. I envision this on my kitchen counter, surrounded by family and friends, laughter echoing through the air. It’s the simple pleasures, the shared moments, that make life sweet. And this cake? It's the perfect complement to those moments. It's a recipe for happiness, one delicious bite at a time. So go ahead, give it a try, and experience the magic for yourself!
Step-by-step
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking 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; cool completely.
- Spread Cool Whip evenly over cake when cooled.
- Coarsely crush the 3 butterfinger candy bars in a food processor; not too fine. Use the pulse feature, not the setting that continuously grinds.
- Sprinkle crushed candy bars evenly over the top of the cake.
