Butterfinger Chocolate Cake

1 pkg. chocolate cake mix
1 jar (17 oz.) butterscotch ice cream topping, optional
1 carton (8 oz.) whipped cream
3 Butterfinger candy bars, chopped

Prepare cake in a 9x13 pan. Cool for 30 min. Using a wooden spoon handle, poke 12 holes in the cake. Pour topping over cake, cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate at least 2 hours before serving.

*You can also can bake two round cakes. Cut them in half horizonally so you have 4 layers. Put whipped cream and Butterfinger on top of each layer. (We don't use topping when making it this way.)

Wilson Family Favorite!