17 ounces butterscotch topping
8 ounces Cool Whip®
3 Butterfinger candy bars, coarsely crushed
Prepare cake according to directions using a 9x13 pan. Cool on wire rack for 30 minutes. Using the end of a wooden spoon, make 12 holes in the warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with candy bar pieces. Refrigerate at least 2 hours.
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