This chocolate cake is topped with caramel ice cream topping, and then whipped topping sprinkled with Butterfinger candy bar pieces.
Ingredients:
Cake: 3 cups flour
2 cups sugar
6 TBLS cocoa
2 tsp baking soda
1 tsp salt
2/3 cups vegetable oil
2 tsp vanilla
2 TBLS vinegar
2 cups water
Topping:
1 small container cool whip
1 Butterfinger candy bar
1 small jar (half a larger jar) of caramel/butterscotch ice cream topping
Method
Mix together dry ingredients for cake. Add oil, vanilla, vinegar and water, mixing until blended. Pour into 13x9 pan and bake at 350 degrees for 35-40 minutes. Cool. Once cake is cool, poke a few holes in it. Pour caramel sauce over cake. Frost the cake with Cool Whip. Sprinkle crushed candy bar over Cool Whip. Best served same day. Refrigerate leftover cake.
