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.
1 Prepare and bake cake according to package directions, using a 9×13 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.