Tea on Tuesday: Butterscotch Chocolate Cake

Ingredients:
1 package (18-1/4 ounces) chocolate cake mix
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Directions:
Prepare and bake cake according to package directions, using a greased 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 with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Yield: 12-16 servings.

~~yummy recipe and photo from: taste of home~~