Butterscotch Chocolate Cake

Directions

1. 1
   Prepare and bake cake according to package directions, using a greased 13 x 9 x 2-inch baking pan.
2. 2
   Cool on a wire rack for 30 minutes.
3. 3
   Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. 4
   Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with crushed candy bars. Refrigerate for at least 2 hours before serving.
5. 5
   Yield:
6. 6
   12 to 16 servings.